Blueberry Coconut Muffin Tops

Sunday breakfast at our house is a big deal. BIG.

I can remember growing up having tofu sausage (yes, tofu + sausage). When my parents went off their vegetarian kick for awhile we ate real chicken sausage and eggs. But what I remember the most (beyond the tofu sausage) was my Dad in the kitchen prepping a big Sunday breakfast for us. Sunday breakfast was something different to enjoy above and beyond oatmeal and cold cereal.

blueberry coconut

It’s the tradition that I’ve carried on into my own family. This Sunday, we are surprising a special blogger, April from April’s Country Life. I am currently envying the fact that something is growing in her garden. I’ve not nothing growing in mine. I also envied these beautiful blueberry coconut muffins that she made. I decided that they would be perfect for our Sunday morning breakfast. I made a few tweaks to make them healthier for our family, and I noted that in the recipe. The rich taste of blueberries and toasted coconuts comes together into one incredible recipe that you must try!

muffin top recipe

April made her’s into mini muffins and regular sized muffins, and I decided to change things up and go with muffin tops.

blueberry muffin recipe


Blueberry Coconut Muffin Tops

Yield: 10 muffin tops

Serving Size: 1 muffin top

Blueberry coconut muffin tops are filled with delicious rich blueberries and topped with warm toasted coconut.


  • 1 3/4 cups white whole wheat flour (can substitute unbleached all purpose flour)
  • 1/3 cup sugar (I used coconut sugar)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup canola oil (I used 1/2 cup greek yogurt)
  • 3/4 cup fresh or frozen blueberries
  • 2 cups toasted, shredded coconut


  1. Spread the coconut out onto a baking sheet evenly. Bake at 350 degrees for approximately 10 minutes, or until the edges of the coconut are browned. Stir the coconut once or twice during baking. Remove the coconut from the oven and increase oven temperature to 400 degrees.
  2. In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Make a well with your finger and set bowl aside. In a small bowl, combine the egg, milk and oil (or yogurt) and beat quickly until the egg is incorporated.
  3. Pour the wet mixture into the center of the well. Stir until batter is lumpy. Fold in the blueberries and a handful of the toasted coconut.
  4. Scoop dough into lightly greased muffin top pans and sprinkle the tops with more toasted coconut. Bake at 400 degrees for 12-14 minutes. Tops of the muffins will spring back when touched when they are ready.
  5. Remove the muffins from the oven and allow to cool.


Cooking Times Mini Muffins: 10 minutes Regular Sized Muffins: 18 minutes Jumbo Sized Muffins: 22 minutes Muffin Tops: 11-14 minutes

recipe blog swap
Julie {White Lights on Wednesday},Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up some incredible food bloggers to trade blogs for the day. You can join this recipe blog swap too if you would like. Just visit one of their websites and see how you can join in the fun next month.
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  1. Hi there! I am co-hosting this week on Friend Connect Blog Hop. Thanks for connecting up!
    I also host a TGIF Link Party over at my place — A Peek Into My Paradise… Would love for you to link up, Opens on Fridays and stays open until Wednesday at midnight. Thanks again for visiting the Friend Connect Blog Hop!
    Have a terrific week!
    Hugs, Cathy

  2. It is a big deal. Looks wonderful. I’ll be over tomorrow. 😀 Thanks for linking up.

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