Elevate your baking repertoire with these exquisite Blueberry Coconut Cream Muffins, a vegan-friendly recipe that combines the tropical richness of coconut with the tart sweetness of fresh blueberries. Each muffin is a symphony of flavors, featuring a moist and tender crumb infused with the creaminess of coconut and dotted with juicy blueberries. This recipe takes the classic blueberry muffin and transforms it into a luxurious treat, perfect for those seeking a dairy-free option without compromising on taste or texture.
Why You’ll Love This:
- Vegan and Dairy-Free: Made with plant-based ingredients, these muffins are a delightful treat for everyone.
- Flavor Fusion: The combination of coconut cream and blueberries offers a unique taste experience, with tropical notes and bursts of berry flavor.
- Easy to Make: Despite their gourmet appeal, these muffins are surprisingly simple to prepare, making them perfect for bakers of all skill levels.
Perfect Occasion:
- Brunch Gatherings: Impress your guests with these muffins as part of a brunch spread that’s both elegant and inclusive.
- Afternoon Snack: Pair with your favorite tea or coffee for a comforting afternoon indulgence.
- Special Breakfast: Start your day with these muffins for a breakfast that feels like a treat, ideal for weekends or special occasions.
Decoration Tips:
- Sugar Crust Topping: The sprinkle of sugar on top before baking creates a delightful crispy crust that contrasts beautifully with the soft muffin interior.
- Coconut Flakes: For an extra coconutty finish, lightly toast some coconut flakes and sprinkle them on top of the muffins before or after baking.
- Glaze Drizzle: Consider adding a simple glaze made from powdered sugar and coconut milk after the muffins have cooled for an added touch of sweetness.
Ingredients Preparation:
- Whisk together until smooth:
- 1/2 cup of melted unsalted vegan butter
- 1 1/8 cups of sugar
- 3 flax eggs (prepare by combining 3 tablespoons of ground flaxseed with 9 tablespoons of water and letting it sit until thickened)
- Mix in until well combined:
- The solid part from a can of coconut cream, plus 3/4 cup of the liquid from the can
- 2 teaspoons of vanilla extract
- In a separate bowl, combine:
- 2 1/2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
Baking:
- Gently incorporate the dry ingredients into the wet mixture using a spatula, stirring just until combined.
- Fold in 1 cup of blueberries that have been tossed with 2 teaspoons of flour (to prevent sinking).
- Scoop the batter into a lined muffin tin and sprinkle the tops with a little extra sugar.
- Bake at 400°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for 8-10 minutes more, or until a toothpick inserted comes out clean.
Indulge in the joy of baking with these Blueberry Coconut Cream Muffins, a vegan treat that promises a delightful start to your day or a sweet moment of indulgence anytime. Enjoy the harmonious blend of flavors and the tender, moist texture that makes these muffins truly unforgettable. Enjoy!
