Strawberry Blackberry Coconut Muffins

My friend Toni. made the most delicious strawberry muffins and I begged her to post the recipe for me on her blog. So, she did as she was packing up her entire house to move all the way to Arizona! What an awesome friend.  And I promptly made them for my other friend,Sarah, who drove 3 hours for a final goodbye visit with Toni. I should also state that not only did Sarah drive 3 hours she did so with a four year old and an 18 month old, by herself! So naturally, I wanted her trip to include these DIVINE muffins. What makes them DIVINE? Tender crumb, loaded with juicy berries, sweet coconut , beautiful to serve,and the most wonderful smell as they are baking. I changed the original recipe slightly by adding a blackberry/strawberry mix.

First select your berries. Fresh or frozen will work just as well. It being summer, and an abundance of berry crop lead me to the fresh option. But imagine eating these bits of heaven in the middle of winter. Thank you frozen berries!

 Next gently toss the berries with a little lemon juice and set aside.

Beat sugar and butter until fluffy. Add egg yolks, vanilla, half of the dry ingredients,buttermilk, rest of the dry stuff, berries, and coconut.

Beat the egg whites with cream of tarter until soft peaks from then carefully fold into the muffin mix. It's not tricky but takes just a bit of patience. Make a gentle circling motion with your wrist. Carefully scooping mix and folding in the egg whites

Fill those cups! Fill -em right up to the top. I know this goes against muffin convention but remember, these are not conventional muffins! Bake at 350 25-30 min. Toothpick inserted into the middle of the muffin should come out clean.

I suggest you try this muffin on your harshest food critic. Looks skeptical doesn't he?

Wait for the rave reviews and save your smug smile for later when said critic is eating another muffin!

I chose to celebrate with the two hottest cooks I know, Sarah C and Toni T! Thanks Toni for introducing my new favorite muffin!!!!

Preheat oven to 350. Line a 12 cup muffin pan with papers or spray with cooking spray.


You will need:

• 2 eggs, separated
• 2 cup flour
• 1/4 tea baking soda
• 1 tea baking powder
• 1/4 tea salt
• 3/4 C sliced strawberries
• 3/4 C blackberries 
• 1 tea lemon juice
• 1 tea vanilla
• 2/3 cup sugar
• 1 stick butter, room temp
• 1/4 tea cream of tarter
• 1/2 cup buttermilk  (see tip below for souring milk if you don't have buttermilk)
• 1 cup coconut

Do This:

Gently toss berries with lemon juice and set aside. Separate eggs saving both the yolk and whites separate bowls.  Whisk egg yolks with vanilla and beat whites with cream of tarter until soft peaks form. Beat butter and sugar until  creamed. Add egg yolks and vanilla. Stir with a spoon until incorporated. Add half of the flour all of the salt and baking soda. Mix with spoon until incorporated.  Add buttermilk or soured milk rest of the flour.  Add berries with lemon juice and coconut. Mix gently. Finally, add egg whites and fold gently into the mixture.  Mixture should be thick and a bit sticky.

Fill muffin cups to the top. Place muffin pan in preheated oven on middle rack and bake for 20-25 minutes. Toothpick should come out clean when inserted into a muffin. Remove from oven and remove muffins from pan and let cool on wire rack.  Muffins are best eaten the same day you make them but you can store them in covered container for up to two days.

Tips:
Room Temperature eggs whip up faster and fluffier than eggs right out of the fridge.
Don't have butter milk? Since buttermilk flavor isn't essential to this recipe go a head and sour regular milk instead. Never soured milk  click here for a quick and easy tutorial!