Description
Delightful muffins filled with juicy blueberries and shredded coconut, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 2 eggs
- 1 cup milk
- ⅓ cup melted coconut oil
- 1 cup fresh blueberries
- ½ cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray the cups with non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, and sugar.
- In a separate bowl, whisk together the eggs, milk, and melted coconut oil.
- Gradually add the wet mixture to the dry ingredients, stirring just until combined.
- Gently fold in the blueberries and shredded coconut.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
Notes
Use fresh ingredients for best flavor. Don’t overmix the batter to keep muffins fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: muffins, blueberry, coconut, breakfast, easy recipe