Description
Delicious Blueberry Coconut Muffins that blend tart blueberries with sweet coconut for a delightful treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup melted butter or coconut oil
- 1 cup fresh blueberries
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mix flour, baking powder, and both sugars until combined.
- In another bowl, whisk the eggs, then add milk and melted butter (or coconut oil) and blend well.
- Fold the wet ingredients into the dry ingredients gently.
- Fold in the blueberries and shredded coconut.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before transferring to a wire rack.
Notes
Prevent overmixing for fluffy muffins and ensure baking powder is fresh.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry muffins, coconut muffins, breakfast recipes, healthy snacks, family recipes