Blueberry Banana Coconut Muffins Recipe

Saturday, November 2, 2013
The best thing about summer blueberries is their abundance in those months and then winter comes along and we forget about them? Not sure why. They freeze great! You can make homemade delicious fresh blueberry muffins anytime. This is a bonus muffin, it has bananas and coconut in them for a taste of the tropics to keep the memory of summer alive all year long! Of course you must eat them warm with melted butter to get the real wow factor, indulge just a little!

Blueberry Banana Coconut Muffins

Mix together:

2 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon salt

 In another bowl beat well:

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 cup mashed banana's
1/4 cup shredded coconut
1/2 teaspoon of vanilla
4 eggs

1 cup fresh blueberries

Beat the sugars and shortening together then add the bananas and coconut, vanilla and eggs. Add the flour, baking powder, salt until well blended. Fold in the blueberries. Grease or line muffin pan with pan liners or use shortening to grease for easy removal after baking. Bake the muffins in a preheated oven of  350 degrees until the middles are firm around 35 minutes or use a toothpick method by inserting in the middles and the toothpick comes out clean.

+claudia lamascolo  Author

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