Remember the banana coconut muffins?
They may be my most favorite muffin ever.
These are a close second, but I don’t love blueberries as much as bananas. Obviously – why would I love something that is full of antioxidants? It’s basically against my rules.
But the blueberry-coconut combo is pretty darn delicious.
Clearly, it is impossible to stop at one. Just look at them.
Speaking of stopping at one, my mom shared a tidbit about Mother Lovett with me over the weekend.
My mom mentioned how after she started her first job, she put on a few pounds and was looking for a way to lose weight. I believe this is probably also around the time she went on the cabbage soup diet, and had to leave her students in the dust while running to the bathroom every few minutes.
But that’s neither here nor there.
One day Mother Lovett cut her something out of the newspaper. It was a cartoon that said ‘if you want to lose weight, keep your mouth shut.’ My mom placed it on her dresser as a reminder everyday.
And it worked!
I can’t tell you how perfectly this describes Mother Lovett. Everything was always very black and white to her. Like the time she insisted on writing in the democrat candidate’s name on her republican absentee ballot for the primary election many years ago. It was for a very important election too, like county commissioner of North Irwin – a town that is smaller than my shoe collection.
Or how she always insisted on reading the entire PennySaver (an advertising/classified circulation in the newspaper) from front to back. However, she called the PennySaver the PennyLoafer day after day, demanding that she was correct.
Never a gray area.
These muffins would not have been on the top of Mother Lovett’s list because they don’t include butter.
She used more butter than I ever thought humanly possible.
She also didn’t exercise.
Unless you count climbing up 10-foot ladders and shoveling sloped driveways with 4 clogged arteries and severe osteoporosis at 85-years old exercise.
We called it a death wish.
Loaded Blueberry Coconut Muffins
1 1/2 cups all purpose or whole wheat pastry flour (I used half and half)
1/2 cup sugar
2 teaspoons baking powder
1/3 cup coconut oil, liquid
1/4-1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 cup shredded coconut
3/4 cup blueberries
Preheat oven to 400.
Mix flour, sugar, and baking powder in a large bowl. Add coconut oil, coconut milk, vanilla, and egg, and mix until combined. Fold in shredded coconut and blueberries. Top with a sprinkling of raw turbinado sugar.
Bake for 15-20 minutes or until golden brown. Top with powdered sugar glaze or coconut butter and toasted coconut.
These muffins are loaded because I added a ton of coconut and a ton of blueberries. I am a bit dramatic. Appropriate amounts are never enough for me. In this case, it is beneficial.