Description
Delicious soft muffins bursting with blueberries and tropical coconut, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups All-Purpose Flour
- ¾ cup Granulated Sugar
- ½ cup Butter (softened)
- 2 Eggs
- 1 cup Shredded Coconut (unsweetened)
- 1 to 1.5 cups Fresh Blueberries
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 375°F (190°C). Prepare your muffin tin with liners or grease it lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the softened butter with sugar until light and fluffy. Add in the eggs one at a time, mixing well. Stir in the vanilla extract.
- Gently fold in the shredded coconut and blueberries.
- Gradually incorporate the dry ingredients with the wet mixture until just combined, being careful not to overmix.
- Spoon the batter into prepared muffin tins, filling each about ¾ full.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
For a dairy-free option, substitute butter with coconut oil. You can also use honey instead of granulated sugar for a natural sweetener.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry muffins, coconut muffins, breakfast recipes, family recipes, baking, homemade muffins