Description
Delicious Blueberry Coconut Muffins filled with juicy blueberries and shredded coconut, perfect for breakfast or a delightful snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 cup fresh blueberries
- ¾ cup shredded coconut
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat melted butter and sugar until smooth and creamy.
- Add eggs one at a time, followed by milk, mixing until incorporated.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Gently fold in blueberries and shredded coconut.
- Scoop batter into muffin cups about two-thirds full.
- Bake for 20-25 minutes until golden brown.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For extra coconut flavor, sprinkle toasted coconut flakes on top before baking.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry muffins, coconut muffins, breakfast recipes, quick snacks, family recipes