Blackberry Lemony Coconut Muffins are a great way to start anything, especially a day.
Let’s face it…anything “muffin” or “berry” is a great way to start a lot of things. This particular combination with blackberries and coconut is divine. It’s not too sweet, not too tart. Perfect with a cup of tea or coffee and easy to make.
Yield: About 9 (regular size) depending on generously you fill each muffin cup.
What you need:
- 5 tbsp (+ 1 more for greasing) unsalted butter (any temperature is fine because you are going to brown it)
- 2 tbsp pulverized* coconut chips (I got them from Whole Foods – photo below for a visual**) You can omit this (if you must) without making any changes.
- 1/2 cup granulated sugar
- 1 tsp finely grated lemon zest
- 3/4 vanilla yogurt (like Wallaby)
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1.5 cups all purpose, unbleached flour (like King Arthur or Bob’s Red Mill)
- 1.5 cup fresh blackberries (if you don’t care for blackberries, you can easily substitute blueberries)
- 4 tbsp sugar in the raw to sprinkle on top
How to make them:
Heat oven to 375º F. Grease the top of the muffin tin just enough to prevent sticking and place liners in the muffin pan (or just grease the whole thing). First, brown the butter. The rich, nutty flavor that this adds is fantastic! Do this by melting butter over medium heat (best in a pan with a light-colored bottom so you can see the color as it browns and keep it from burning). Swirl the pan to ensure that the butter is cooking evenly. As it melts, it will start to foam. This is when you’ll add the lemon zest. Let the zest ooze its lovely flavor into your browning butter for about 20-30 more seconds, then turn off the heat and let it cool for about ten minutes or so.
Once the butter-zest combo has cooled for a few minutes, put it into a medium sized mixing bowl and then add to it the pulverized coconut chips. (*They should be the consistency of powder. I put about 3 tbsp in my mini-Cuisinart and pulverized the chips in no time. Remember – you are only adding 2 tbsp to the batter, but when you pulverize the chips, the volume decreases.) Stir to combine, then add the granulated sugar, yogurt, egg and vanilla extract. Next add baking powder, baking soda and salt. Last, you’ll add the blackberries and the flour, folding them in to combine (rather than stirring). You will have a nice, thick batter.
Spoon the batter into the muffin cups (only 9 of them). Sprinkle about a teaspoon (or more) of sugar in the raw on the top of each muffin. Bake for about 25 minutes, until the muffins are slightly browned on top and a toothpick comes out clean. Put muffin pan on a wire rack to cool a bit. After about ten minutes, remove the muffins from the pan to cool further (unless you can’t wait and you know in your heart that you must eat one immediately). If you feel compelled to add a bit more butter before eating, there are millions of people across the land that would support you.
**I like these coconut chips because they are plain and simple and easily pulverized.