This is the first year that I won’t get to spend Mother’s Day with my mom. I’m pretty bummed. Flights were just too expensive ($800 to fly east?! really?) and I’m flying to Michigan later this month for a family wedding anyway. Ann Arbor friends! I’m coming your way….it will be my first trip ever to the great state of Michigan! I’m going to take my “mature dress” for a test run—thank you all so much for the great ideas on what to wear with it. Right now, I’m thinking hot pink pumps…
So even though I don’t get to spend Mother’s Day with my mom (I get to spend it teaching yoga to cyclists), I wanted to share a fun brunch idea with you guys that will be perfect if you’re lucky enough to spend Sunday with your mom.
Let’s be honest, who doesn’t pick the top off their muffin and eat that part first? (Hand raising high)
What I really like to do, though, is “split” a muffin with Adam. I break off the entire top, stuff it in my mouth and give him the bottom. Totally fair, right? I think so.
Well, muffin top lovers rejoice! Now you can bake an entire batch of just the crunchy, sweet, fluffy tops! Whatever the question is, I think these muffin tops are the answer.
Serve with iced tea (or mimosas!), skillet baked eggs and some bacon for breakfast or brunch! Then, invite me over because that’s a meal I really want to be a part of.
If blueberry and coconut isn’t your thing, try your own variation! Raspberries would be nice…or blackberries…even chopped strawberries! Or you could just skip all that fruit nonsense and load these suckers down with chocolate chips.
Coconut Blueberry Muffin Tops
adapted from blackberry orange muffins
makes about 14 muffin tops
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp orange zest
12 oz blueberries
1 stick butter, softened
1 cup sugar
1/2 cup milk
1/2 cup sweetened shredded coconut
2/3 cup sweetened flaked coconut
1/4 tsp slivered almonds
Preheat your oven to 375.
In a large bowl, combine the flour, orange zest, baking powder, coconut and salt together. Gently add the blueberries and stir so that the berries are covered with flour. Set aside.
Cream the butter and sugar together. Add the eggs, one by one, until thoroughly combined. Add the milk and blend.
Pour the wet ingredients over the dry ingredients and toss gently, being careful not to crush the berries. Scoop 1/4 cup amount of batter onto a lined baking sheet, about 3 inches apart.
Combine the sweetened flaked coconut and slivered almonds to make the topping. Set aside (do not immediately top muffin tops).
Bake muffin tops for 10 minutes then carefully sprinkle about a tablespoon or so of topping on each. Bake for another 10-12 minutes until golden.
Let cool for five minutes on the sheet pan then use a spatula to remove.