Description
Delicious blueberry coconut muffins that blend the tartness of fresh blueberries with the tropical creaminess of coconut, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup shredded unsweetened coconut
- 1 cup granulated sugar
- 2 tsp baking powder
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1/2 cup oil (or melted butter)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the all-purpose flour, baking powder, and sugar.
- In another bowl, beat the eggs and combine them with milk, vanilla, and oil. Mix until well combined.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. It’s okay if there are some lumps.
- Fold in the blueberries and shredded coconut carefully.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Avoid overmixing the batter to ensure fluffy muffins. Use fresh baking powder for the best results.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: muffins, blueberry, coconut, breakfast, dessert