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Baking recipe · from the recipe book

Chocolate Blueberry Muffins with Coconut Tops

Deep cocoa muffins with a tender, moist crumb from sour cream and banana, studded with bursting blueberries and melty chips under a toasty coconut-sugar crust.

Chocolate Blueberry Muffins with Coconut Tops

Ingredients

  • 1⅔ cups200 gAll-purpose flour
  • ½ cup40 gUnsweetened cocoa powder
  • 1¼ tsp6 gBaking powder
  • ¾ tsp4 gBaking soda
  • ½ tsp3 gSalt
  • 1 medium120 gBananavery ripe, mashed
  • ¾ cup180 gSour cream
  • ⅓ cup (80 ml)80 gMilk, 2%room temperature
  • 2 large100 gEggsroom temperature
  • ⅓ cup70 gCanola oil
  • ⅔ cup packed130 gBrown sugarpacked
  • 1¼ tsp5 gVanilla extract
  • 1¼ cups180 gBlueberriesrinsed and patted dry
  • ⅔ cup110 gSemisweet chocolate chips
  • ⅓ cup30 gSweetened shredded coconut
  • 1 tbsp15 gGranulated sugar

Steps

  1. Heat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Make the topping first: in a small bowl, stir together the shredded coconut and the granulated sugar; set aside.
  3. In a medium bowl, whisk the flour, unsweetened cocoa powder, baking powder, baking soda and salt until no cocoa streaks remain.
  4. In a large bowl, whisk the mashed banana, sour cream, milk, eggs, canola oil, brown sugar and vanilla until smooth.
  5. Add the flour-cocoa mixture to the wet mixture and fold with a spatula until just a few dry streaks remain.
  6. Set aside a quarter of the chocolate chips for the tops. Gently fold the blueberries and the remaining three-quarters of the chocolate chips into the batter until just combined; do not overmix.
  7. Divide the batter evenly among the 12 liners; they will be full.
  8. Scatter the reserved quarter of the chocolate chips over the muffins, then sprinkle all of the coconut-sugar topping evenly over them.
  9. Bake 5 minutes at 400°F (200°C), then lower the heat to 350°F (175°C) and bake 13 to 16 minutes more, until a toothpick in the center comes out clean apart from melted chocolate or berry.
  10. Cool in the tin 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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