Description
Deliciously fluffy muffins bursting with blueberries and toasted coconut, perfect for breakfast or as a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup shredded coconut
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners or lightly grease it.
- In a bowl, whisk together the flour, sugar, baking powder, and baking soda.
- In another bowl, mix the coconut milk, eggs, and vanilla extract, stirring until combined.
- Pour the wet ingredients into the dry ingredients and fold together gently, being careful not to overmix.
- Gently fold in the blueberries and shredded coconut.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For added flavor, consider using brown sugar instead of granulated sugar. These muffins can also be made gluten-free by substituting the flour.
- 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: 4g
- Cholesterol: 30mg
Keywords: blueberry, coconut, muffins, breakfast, baking, easy recipe