I almost had a major panic attack a few weeks ago when I realized I had been so busy that I literally had forgotten to sign up for this month’s Secret Recipe Club. After all, I’ve never missed a single one. I was ill. Sick to my stomach. I told Jane so. She told me to be ready should there be an orphan. Well, that same night I got lucky. There wasn’t an orphan, but someone who had to step down this month and I got the slot. Breathing deep sighs of relief. Then I was in for an even better surprise. 🙂
Blueberry Coconut Muffins
When I was given my assignment I was given Jess’ blog – The Inquiring Chef.  If you haven’t been to her blog, then you are totally missing out.  What a treat for me.  🙂  Jess makes a lot of Thai food.and I love Thai food.  However, I didn’t chose to make it for my SRC post.  I went with another favorite of mine.  Lemon. She had a recipe for Lemon Olive Oil Muffins.  I decided to switch it up and add more favorites; dried blueberries and coconut!
I made a quite a few changes to the muffin.  I subbed coconut oil for the olive oil and I went with some coconut flakes and dried wild blueberries .  My recipe that I followed will be below.  These turned out pretty darn amazing.  Even Grumpy, who is not a fan of either lemon or blueberry, ate two of these on Saturday morning!
Blueberry Coconut Muffins
I didn’t stop there.  I also made something that is Grumpy’s favorite.  Butterscotch and Chocolate Pudding, layered pudding.  Deliciously sweet butterscotch swirled in with slightly bitter and dark chocolate. What a match made in heaven.
Another thing about Jess. this girl is expecting twins any day now!!  How exciting for her!  Congrats to you and your hubby Jess and I hope you enjoy your little bundles of love!

Now, you know you want to make these Blueberry Coconut Muffins!

Blueberry Coconut Muffins
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 12 muffins
Ingredients
  • for the muffins
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Splenda sugar substitute
  • 1 large egg
  • 1 large egg white
  • 1/2 cup light sour cream
  • 2 Tablespoons coconut oil
  • 1-1/2 tablespoon almond milk
  • 1/2 cup dried wild blueberries
  • 1-1/2 tablespoon fresh grated lemon zest
  • 2 teaspoons fresh lemon juice
  • glaze: (optional)
  • 1/2 cup powdered sugar
  • 4 teaspoons fresh lemon juice
  • 2 teaspoon fresh grated lemon zest
Instructions
  1. Preheat oven to 350 degrees.  Lightly grease a muffin tin.
  2. Soft together flour, baking soda and salt.  Gently stir in Splenda.
  3. In a separate bowl combine remaining ingredients (through lemon juice) and whisk until combined.
  4. Fold wet ingredients into dry ingredients until just moistened.  Gently fold in dried  blueberries.  Spoon batter (about 1/4 cup) into 10 spaces of them muffin tin.  Fill empty cups of the muffin tin with water about half full to prevent the empty cups from becoming too hot and possibly burning.
  5. Bake 20 to 25 minutes .  Cool on a wire rack.
  6. Once cooled, mix powdered sugar, lemon juice and zest together.  Dip tops of muffins in glaze. Sprinkle with coconut and lemon zest if desired.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

14 Comments

  1. Sylvia Anderson April 7, 2014 at 12:58 pm - Reply

    Can't wait to try these, especially since I just bought some fresh lemons! Thanks so much for posting this yummylicious recipe.

  2. Renee P April 7, 2014 at 1:18 pm - Reply

    Wowsers, these look delish!! I down for lemon anything! Guess what? You were my April assignment. Pop over and see what I made from your blog!!!

  3. Lesa April 7, 2014 at 3:43 pm - Reply

    Beautiful muffins, Shelby! And I've got to try that pudding. Yum!

  4. Kate | Food Babbles April 7, 2014 at 10:22 pm - Reply

    Love these muffins! I adore the flavor combination here. And that pudding is a must try!

  5. LeAndra S April 7, 2014 at 10:41 pm - Reply

    Shelby, I love it when you are under the gun because you always make more than you need too and it's always good stuff. (No pressure or anything!). Both of these recipes look and sound delicious.

  6. inquiringchef April 8, 2014 at 12:44 am - Reply

    Oh Shelby – I can't wait to try the adaptations you made to those muffins! What a great idea! Thanks so much for your kind words – I love your blog!

  7. Sue Lau April 8, 2014 at 4:22 am - Reply

    These muffins look great!

  8. Katerina April 8, 2014 at 9:36 am - Reply

    These muffins look absolutely mouth watering!

  9. chitchatchomp@yahoo.com.au April 8, 2014 at 10:42 am - Reply

    so pleased you didn't miss out Shelby – you certainly came through in the end!

  10. Maggie Burgdorf Roush April 8, 2014 at 5:26 pm - Reply

    I am a huge lemon fan and love the idea of including coconut, too!

  11. anyonita green April 8, 2014 at 9:37 pm - Reply

    These muffins look delicious! 🙂 So beautiful & I love the addition of coconut! VERY unique twist! Pinned & cheff'd!

  12. Kim Mancuso April 9, 2014 at 12:18 am - Reply

    I love lemon and blueberry together, and these look delicious Shelby!

  13. Jeannie April 14, 2014 at 8:50 pm - Reply

    Mustard is a favorite condiment of mine, especially on a Bratwurst.

  14. […] Blueberry Coconut Muffins are a delicious […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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