OATMEAL BLUEBERRY COCONUT MUFFINS

OATMEAL BLUEBERRY COCONUT MUFFINS image

Yield 12 muffins

Number Of Ingredients 23

For Muffin Batter:
1 ½ cups Unbleached White Flour (you could probably do a white/wheat combo, but I wouldn't do more wheat than a 50/50 ratio)
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ cup rolled oats
¾ cup white sugar
½ cup butter, melted or at room temperature (you could probably substitute a neutral oil here)
1 teaspoon vanilla extract
2 eggs
½ cup plain yogurt (I used greek style)
¼ cup cream or milk
½ cup flaked, unsweetened coconut - plus more for sprinkling on top
1 cup fresh or frozen blueberries (I used frozen)
½ cup crumble topping (see recipe below - I happened to have some of this leftover from last weekend and would definitely make it up special for these muffins)
For Crumble Topping:
1/3 cup packed brown sugar
¼ cup unbleached white flour
1/3 cup rolled oats
3 ½ tablespoons butter, room temperature
½ teaspoon cinnamon
Pinch of salt

Steps:

Preheat oven to 350 degrees and line muffin pan with paper cups or generously grease. In a medium bowl, mix together flour, salt, cinnamon, baking powder and sodas, and rolled oats. Set aside. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time and scraping the bowl between. Beat in yogurt, cream/milk and vanilla. Stir dry ingredients into the butter/sugar/dairy combo. Mix until just combined. Gently fold in flaked coconut and blueberries. Don't over mix here or the batter will turn all purple. For the crumble topping, mix together all ingredients until well combined and moist. Spoon batter into cups and smooth the tops. Sprinkle more coconut, crumble topping, then more coconut onto the tops of each one. Bake about 20 minutes or until a tester comes out clean and the tops are lightly browned. Cool on a rack and store in an airtight container.