The coconut and vanilla muffins are delightful and fluffy treats scented with summer. Their slightly exotic taste immediately brings to mind memories of the most beautiful season. What’s better than a morning greeted by the aroma of blackberries, coconut, and vanilla? Is the alarm clock ringing? No problem if sweetness awaits us in the kitchen for breakfast. Prepare the coconut and vanilla muffins with me for a super soft awakening!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1 cup plain yogurt
- 3 1/3 tbsp rice oil (or another seed oil of your choice)
- 1 1/4 cup shredded coconut
- 1 cup all-purpose flour
- 2 tsp vanilla extract (or vanilla sugar)
- 3/4 cup blackberries
- 2 tsp baking powder
Tools
- 1 Mixer KitchenAid Artisan
- 1 Muffin Pan
Steps
In the mixer’s bowl, beat the eggs with the sugar, add the yogurt, rice oil or another seed oil of your choice, and mix. Then add the flour and shredded coconut and vanilla extract or vanilla sugar. Finally, add the baking powder. Distribute the mixture into a greased or floured muffin pan or into paper liners halfway, add a couple of blackberries. Cover with the remaining mixture and decorate with a few more blackberries. Bake in a preheated oven at 350°F for 20-25 minutes. Remember to do the doneness test before removing the muffins from the oven. Once ready, let them cool on a wire rack before serving.
Notes
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