Description
Delicious blueberry coconut muffins that bring joy and warmth to any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 2 large eggs
- 1 cup whole milk or buttermilk
- 1/2 cup melted butter
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with butter.
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, and sugar. Whisk to blend.
- In another bowl, whisk together melted butter, milk, and eggs until combined.
- Fold the wet ingredients into the dry ingredients until just combined, ensuring not to over-mix.
- Gently fold in blueberries and shredded coconut. If desired, sprinkle extra blueberries on top for presentation.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cool for a few minutes before transferring to wire rack.
Notes
Room temperature ingredients yield better results. Avoid over-mixing for tender muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: muffins, blueberry, coconut, baking, breakfast