Description
Delightful muffins featuring ripe blueberries and toasted coconut, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup shredded unsweetened coconut
- 1 cup fresh blueberries (or frozen)
- 2 large eggs
- 1/2 cup milk (or almond milk)
- 1/2 cup melted unsalted butter
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin or use paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, coconut, and salt.
- In another bowl, mix the melted butter, eggs, and milk until smooth.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Fold in the blueberries, being careful not to overmix.
- Spoon the batter into muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes until tops are golden brown and a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a low-sugar version, replace granulated sugar with honey or maple syrup, adjusting liquid accordingly. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, blueberry, coconut, baking, breakfast, snacks