I remember my first time baking with yogurt was to make Ina Garten’s Lemon Yogurt Cake. The excitement of pulling the loaf out of the oven and pouring the glaze on top, the intensity of the lemon flavour, the tender moistness unlike anything I’ve ever tasted before. The first few bakes in my life– everything pulled out from the oven was mysterious and magical and sparkly.
Fast forward a decade, and Ina’s recipe is still a mainstay for when I’m looking for an uber-moist cake/muffin.
These muffins are inspired by, of course, the flavours of the summer: bright, fresh, and a little tropical. It’s bursting with blueberries, with plenty of lime flavour from its zest, and a bit of toasty roastiness from the toasted shredded coconut. I’m usually not too fond of glazes, I often find the cake or loaf itself is sweet enough, but in this case, the glaze is just simply confectioner’s sugar and lime juice, which effectively tones down the sweetness. It also makes it a little reminiscent of a doughnut, which is not a bad thing at all. And a gentle sprinkling of more toasted coconut on top for a little crunch, and we have a sweet summer breakfast on hand.
I remember going through bakery-muffin-top phase, where I scoured the web on how to achieve the elusive bakery muffin dome. The ones that make your eyes pop out of your head. None of them were really satisfactory, because some were actually terrible things to do to your muffin, like over mixing it to get a peak. A common way is to bake it at high temperatures for the first few minutes to give it a quick blast of heat so the rising process can start. I find the method that works for me, although I didn’t do it for these muffins, is to reaaaaally overfill your muffin tins. Not 3/4 full. More like 5/4 full. And I also found that using liners that extend past the height of the muffin cavity, like these parchment paper squares lining the cavity, gives the muffin extra support when it rises, so it rises vertically instead of horizontally.
And hey, at the end of the day, if your muffins taste good– who cares how they look 🙂
Blueberry Lime Coconut Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup plain whole-milk yogurt or not non-fat Greek yogurt
- 1 cup coconut sugar
- 3 extra-large eggs
- 2 tsp grated lime zest (2 limes)
- 1 tsp pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cup fresh blueberries, tossed in 1 tbsp flour
- toasted shredded coconut, to garnish
- 4 tbsp lime juice
- ~1 cup confectioner’s sugar, less or more to adjust consistency
- Preheat the oven to 350°F. Line a muffin pan with parchment paper or cupcake liners.
- In a large bowl, sift together the flour, baking powder, and salt. Stir in the shredded coconut. In another large bowl, whisk together the yogurt, sugar, eggs, lime zest, and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, ensuring it’s all incorporated.
- Fold the blueberries, tossed in 1 tbsp flour, into the batter.
- With a ice scoop or two spoons, evenly divide the batter among the muffin liners.
- Bake for about 25 minutes, or until a toothpick inserted into the highest point of the cupcake comes out clean.
- Allow the muffins to cool to room temperature.
- In a medium bowl, whisk together the lime juice and confectioner’s sugar to make the glaze. Pour it over the muffins, and garnish with a few pieces of toasted shredded coconut.