BANANA BLUEBERRY COCONUT MUFFINS

Banana blueberry coconut muffins are delicious slathered with butter.

These muffins are wonderful for breakfast with coffee or with milk anytime for a snack.  Take these banana blueberry coconut muffins to any event or gathering and you won’t bring any back home.  They never last long at my house and I love taking them to friends and family when I go for a visit.  I always tell them I brought a “care” package.  My mother-in-law from Mississippi always took care packages to the nursing home and to her friends.  You might also like our recipe for old fashioned honey muffins.

Banana blueberry coconut muffins will become a favorite.

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick butter or 8 tablespoons or 1/2 cup, softened

2 eggs

1 cup white granulated sugar

1 teaspoon vanilla extract

1/2 cup buttermilk

2 medium bananas, mashed

1 cup blueberries, divided

3/4 cup shredded coconut

Whisk together the flour, baking powder, baking soda and salt in a large bowl.   Cream butter, eggs, sugar and vanilla with mixer.  Combine with flour mixture and continue mixing while adding buttermilk and mashed bananas.  Fold in 1/2 cup of the blueberries with a spoon.  Spray a 12 cup muffin pan with cooking spray, fill cups with batter.  Sprinkle remaining 1/2 cup blueberries and the shredded coconut over each muffin.  Muffin cups will be full.  Bake in preheated 400 degree oven for 25 minutes watching to make sure coconut is brown and does not burn. Some ovens get hotter than others.  My muffins are usually done and the coconut is perfectly toasted in 20 to 25 minutes.  Makes 12 large muffins.  Enjoy!

Print Recipe

Banana Blueberry Coconut Muffins

These delicious muffins are wonderful with coffee! They also make a great gift for any neighbors or friends. Easy to make too!

Prep Time15 mins

Cook Time24 mins

Total Time39 mins

Course: bread, Breakfast

Cuisine: American, southern

Keyword: blueberry muffins

Servings: 12 large muffins

Author: The Southern Lady Cooks

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick butter or 8 tablespoons or 1/2 cup softened
• 2 eggs
• 1 cup white granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 medium bananas mashed
• 1 cup blueberries divided
• 3/4 cup shredded coconut

Instructions

• Whisk together the flour, baking powder, baking soda and salt in a large bowl. Cream butter, eggs, sugar and vanilla with mixer. Combine with flour mixture and continue mixing while adding buttermilk and mashed bananas. Fold in 1/2 cup of the blueberries with a spoon.
• Spray a 12 cup muffin pan with cooking spray, fill cups with batter. Sprinkle remaining 1/2 cup blueberries and the shredded coconut over each muffin. Muffin cups will be full. Bake in preheated 400 degree oven for 25 minutes watching to make sure coconut is brown and does not burn. Some ovens get hotter than others. My muffins are usually done and the coconut is perfectly toasted in 20 to 25 minutes. Makes 12 large muffins.

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