Description
Delicious and fluffy muffins bursting with juicy blueberries and rich coconut flavor, perfect for breakfast or as a light dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened shredded coconut
- 1 cup fresh or frozen blueberries
- 3/4 cup white sugar
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
- In a large bowl, mix together the flour, baking powder, salt, and shredded coconut.
- In a separate bowl, whisk together the eggs, then add milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry mixture, gently folding together with a spatula until just combined.
- Fold in the blueberries carefully.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for about 18-20 minutes, or until golden and a toothpick comes out clean.
- Let them cool slightly before transferring to a wire rack.
Notes
For best results, use fresh ingredients and avoid overmixing for fluffy texture. Dust blueberries with flour before adding to batter to prevent sinking.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry muffins, coconut muffins, breakfast recipe, dessert recipe