Peach Blueberry Coconut Muffins
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 3 cups flour
  • 1 tbsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1¼ cup vegetable oil
  • 3 eggs, lightly whisked
  • ½ cup milk (on standby - only use it if you find the mixture far too dry)
  • 1⅔ cups of sugar
  • 2½ cups total of chopped peaches and blueberries combined. Use whatever ratio you like (I used two peaches and kept a few pieces aside to top the muffins with)
  • ⅓ cup of toasted coconut + ¼ cup of toasted coconut
  1. Preheat oven to 400F and prepare 16 muffin cups with either cooking spray or muffin papers
  2. Whisk together flour, cinnamon, baking soda, and salt in a large mixing bowl
  3. In a smaller bowl whisk together eggs, oil and sugar
  4. Pour the oil mixture into the dry ingredients and stir together until just moist. If you find the mixture far too dry, like I did, then add the ½ cup of milk. The batter will be lumpy - that's ok.
  5. Fold in blueberries, peaches and ⅓ cup of coconut
  6. Spoon batter into muffin cups and top with a piece of peach if you like.
  7. Bake for 15 minutes and then sprinkle the remaining ¼ cup of toasted coconut over the muffin tops
  8. Bake for an additional 10 minutes or until muffin tops are brown and a toothpick inserted in the muffins comes out clean
  9. Cool in muffin tins for 10 minutes before removing them to cooling racks
I found this recipe made 15 muffins and one mini loaf. I baked the loaf at 400 with the muffins but lowered the oven temp to 350F when I removed the muffins (the top was browning quickly but the center was far from done) and let the loaf cook for another 15 minutes until a toothpick came out clean. It turned out really well. I also decreased the amount of sugar I used (the original recipe called for 2 cups). But with the addition of the coconut, which was quite sweet, I felt it would probably be ok and it was perfect.
Recipe by Eyes Bigger Than My Stomach at