Super easy for that Easter morning or any morning!  Believe it or not, it starts with a mix, is gluten free and gives your mouth a “pop” with those plump, juicy blueberries.  The lemon tartness and sweet coconut along with the crunch of the almonds make this one of my family’s favorite go-to muffins.



1 Box King Arthur Gluten-Free Muffin Mix (You will need 3 eggs, 6Tb butter, 1 C Milk)
1 Package Lemon Pudding Mix
2 Cups Fresh Blueberries
1 cup Coconut Flakes
1/2 cup Almonds
1/8 tsp Coconut Extract
1/8 tsp Lemon Extract

For The Drizzle

1 1/2 c Confectioners Sugar
1/8 tsp Coconut Extract
1/8 tsp Lemon Extract
1/4 tsp Vanilla Extract
Water as needed


Green and Pink Food Coloring for the Coconut Topping



Mix the box of muffin mix according to the package.  Add the lemon pudding and mix thoroughly. Add coconut, almonds and extracts.  Gently fold in the blueberries. Scoop the batter in sprayed muffin cups – about 3/4 full.  (I personally like the jumbo cups for this particular recipe.)  Cook as directed on the muffin box, or until muffins are done in the middle.  Don’t overcook. Once the muffins are done, place on cooling rack.


After cooling, combine the ingredients of the drizzle in a separate bowl and with a spoon, drizzle one spoonful on top of each muffin.  Add the green/pink food coloring and almonds.