Lemon Blueberry Muffins with Coconut Streusel

This did not work out so well.  It sounded so cool!  It just did not work out so hot.  I will try again some time.  The idea was to make muffins in a lemon rind.  Sounds awesome right!?!

They fell over and some parts were cooked too much and others not enough.  It was one hot mess.  I still had batter left over so I just made normal muffins.

These turned out quite lovely.  I normally add lemon zest to baked goods, but because I was using the rinds I did not want to weaken them by zesting.  I added a little lemon juice.  It is a nice addition.  Though not so strong, so if you are a big lemon fan I would add the zest.

Lemon Blueberry Muffins with Coconut Streusel


  • 2 1/4 cups all-purpose flour, divided
  • 1 tablespoon white sugar
  • 3 tablespoons sweetened flaked coconut
  • 1 pinch salt
  • 2 tablespoons butter
  • 1/2 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 2  eggs
  • 2 tbsp lemon juice
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries


1. Preheat the oven to 375 degrees F. Grease 16 muffin cups or line with paper muffin liners.

2. Combine 1/4 cup flour, 1 tbsp sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tbsp of butter until completely incorporated into the flour; set aside.

3. Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 tsp of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Add the lemon juice.  Toss the blueberries with 1/4 cup of flour; stir into the batter along. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.

4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25-35 minutes.

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