Blueberry Lemon Coconut Muffins

by Kate on July 11, 2013

Post image for Blueberry Lemon Coconut Muffins

Blueberries and lemons are just natural partners. The addition of a little coconut gives these little Blueberry Lemon Coconut Muffins a summery, tropical flair.  Blueberry and lemon happens to be one of my very favorite flavor combinations. The same goes for my girls. Lemon Ricotta Pancakes with Fresh Blueberry Sauce are often requested for breakfast in our house. These pancakes are light, fluffy and citrus-kissed so I gladly whip up a batch whenever they want them. The fresh blueberry sauce is the perfect accompaniment.

Lemon Basil Blueberry Swirl Cake is a new favorite around here too. The bright freshness of fruit with basil is makes this a perfect summer cake. Or if you’re looking for these amazing flavors in drink form, then homemade limoncello paired with fresh blueberries in a Blueberry Limoncello Sparkler is right up your alley. But our house is definitely a muffin house so when it came time for the Behind the Curtain Dessert Challenge this month, I knew I would use our assigned ingredients of lemons and blueberries to make muffins.

Lemon Blueberry Coconut Muffins

These Blueberry Lemon Coconut Muffins were gone in a day and a half. Moist, bright lemon muffins with plump juicy blueberries and flakes of natural coconut make these muffins shout summer. The girls kept coming back for more. Even my husband who is never a fan of blueberry anything, enjoyed one and remarked how tasty they were.  You’ll be sure to like them too!



One Year Ago: Strawberry Charlotte

Blueberry Lemon Coconut Muffins

Cook Time: 20 minutes

Yield: 12 muffins

Blueberry Lemon Coconut Muffins

Moist lemon muffins scattered with plump, fresh blueberries and coconut flakes for a bright muffin with a tropical touch.


  • 1 1/2 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup sugar
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup fresh blueberries
  • 1/2 cup flaked unsweetened coconut


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Spritz each with nonstick cooking spray. Set aside.
  2. In a large bowl, whisk together 1 1/2 cup flour, baking powder and salt. Set aside.
  3. In a second large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla extract and oil.
  4. Gently stir in the flour mixture in two additions just until incorporated and moistened. Do not over mix.
  5. Toss blueberries and coconut with remaining 1 tablespoon flour. Gently fold them into the batter.
  6. Evenly divide batter among 12 prepared muffin cups.
  7. Bake in preheated oven for about 20-25 minutes, or until a tester comes out clean.


Adapted from Ina Garten


{ 17 comments… read them below or add one }

Cindys Recipes and Writings July 11, 2013 at 9:16 am

You are a blueberry and lemon connoisseur, Kate!


Kate July 11, 2013 at 9:44 am

Mmmmm….muffins are a great “grab and go” breakfast. I think I may need to eat one while I hang around for the pancakes! 🙂


Liz July 11, 2013 at 10:31 am

Oh, I’m so glad you added coconut, too! Such a delicious combo of flavors…in these wonderful muffins!!!


Mamamia July 11, 2013 at 12:21 pm

These muffins look delicious! I’m sure they wouldn’t last long at my house, either.


tanya July 11, 2013 at 1:44 pm

A perfect little muffin Kate, especially with the coconut mixed in! Delicious!


Cynthia L July 11, 2013 at 10:53 pm

Wonderful little muffins. I just love biting into a sweet and having the blueberry burst in my mouth! So glad you shared this recipe.


laurasmess July 12, 2013 at 12:03 am

Yum, I definitely agree re the lemon and blueberry combination, such a match made in heaven! These muffins look so beautiful. I am a coconut fiend, so the ‘trifecta’ of ingredients makes me want to make them right away! Thanks so much for the recipe beautiful! xx


Sherry K - Jazzy Gourmet July 12, 2013 at 12:23 am

I’m in total agreement about the whole blueberry/lemon combo, and these muffins are just the ticket. Thank goodness for Sheryl and the Dessert Challenge to create some delicious incentive!


Sheryl@Lady Behind The Curtain July 12, 2013 at 3:29 am

Hi Kate,
Thanks so much for participating in this months Behind The Curtain Dessert Challenge. Your recipe looks delicious! See you next month for Peaches and Cream! YUM! 🙂


Meghan @ The Tasty Fork July 12, 2013 at 9:37 am

I love the blueberry & lemon combo! I’d love to wake up to these muffins!


Jennifer July 12, 2013 at 3:39 pm

I had no idea there were so many challenges out there where you could interact with creative chefs. The #BundtaMonth sounds like fun too. Coconut is a fantastic pairing to lemon and blueberry. I’m a big fan of this kind of treat with my AM java!


Kate July 12, 2013 at 10:53 pm

Oh there are so many many wonderful projects to participate in! I have the hardest time not jumping into each and everyone one of them. I participate in a bunch though and they’re a wonderful way to discover new blogs, wonderful recipes and support one another. Thanks so much for your comment! I’m so happy you like these muffins.


traci July 13, 2013 at 4:41 pm

What a great combination of ingredients! YUM!


Jennifer | Bake or Break July 16, 2013 at 11:26 am

I like the addition of coconut. I am overrun with blueberries from our CSA, but I never get tired of them!


Kate July 17, 2013 at 6:00 pm

Blueberries are one of my favorite fruits! I never grow tired of them either.


Aya @sukarah July 25, 2013 at 2:19 am

These look scrumptious Kate. Pinned!


Kate July 25, 2013 at 9:40 pm

Thanks so much Aya! I’m so happy you think so. They were tasty indeed!


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