Coconut Blueberry Muffins

Last weekend, I went to visit a good girlfriend of mine at my Alma Mater - University of Missouri (Go Tigers!).  I would be posting about that right now; however, I can't get my pictures to upload from my camera to my computer.  I'm going to spend more time trying to figure it out over the weekend.  Surprising, Columbia, Missouri is all about delicious food (and amazing margaritas!).

Instead, I dug into my "To Do" folder and found these muffins.  The recipe was from Easy Food by Jean Cazals.  It's the very last recipe in the book and they are so moist and delicious.  (I still have some in my freezer - so it's not a too long ago food adventure.)

Start with some butter and sugar and make a creamy texture.  

Add in some milk and a few eggs, one at a time dearies.  You don't want lumps.  (I have to admit, I got really excited about this picture...  I'm slowly improving!)

Slowly mix in flour and baking powder.

Add in the coconut and fold in.  (I didn't do this step, so I don't have a picture.  I did not like coconut.  So I made most of my muffins without the coconut.  I had some coconut left over from when I made the cereal bars for my family, so I figured I would throw in a small handful for my last little bit of batter.  I do like coconut.  The two or three that I added the coconut to were amazing!  I think I don't like the little shreds of coconut texture - but these baked into the muffins and were amazing!)

Fold in the blueberries.  All I had was frozen, which worked fine (for the winter) but they did all sink to the bottom.  (I also didn't save any to sprinkle on top as the recipe said to do.)

Pour into prepared muffin tin.  (I put some coconut on top so I would know which ones were the coconut ones.  Although, the coconut melted into the batter so I couldn't tell.)

Bake at 350F for about 20 to 25 minutes.  (The recipe says it makes 8 muffins; however, I made 11.  I probably could have filled mine about more, but then they'd already be all gone.)

These muffins really are super moist and freeze really well.  

Ingredients:

•  1 stick (8 tablespoons unsalted butter, at room temperature
• 1/2 cup superfine sugar
• 2 tablespoons milk
• 2 large eggs, lightly beaten
• scant 5/8 cup self-rising flour
• 1/2 teaspoon baking powder
• 1 cup coconut
• generous 1 cup blueberries

Directions:

• Preheat oven to 350F.  Line a muffin tin with 8 paper baking cups.
• Cream the butter and sugar together in a bowl until pale and fluffy, then stir in the milk.  Beat in the eggs, a little at a time.
• Sift the flour and baking powder together over the mixture, add the coconut, and fold in carefully.  Gently fold in most of the blueberries and spoon into the baking cups.
• Scatter the remaining blueberries on top and bake for 20-25 minutes until firm to the touch.  Cool on a wire rack.

Enjoy!