Description
A delightful fusion of flavors, these muffins combine juicy blueberries and rich coconut for a delicious treat perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut flakes (unsweetened)
- 1 cup fresh blueberries
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 1/2 cup butter (melted) or coconut oil
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with muffin liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then stir in the milk and melted butter (or coconut oil).
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the blueberries and coconut flakes carefully.
- Fill each muffin cup about three-quarters full.
- Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack.
Notes
For an added crunch, sprinkle some coarse sugar on top before baking. You can substitute whole wheat flour for all-purpose flour for a healthier version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: muffins, blueberry, coconut, breakfast, baking