Description
Deliciously moist muffins bursting with sweet blueberries and tropical coconut, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat flour)
- 1 cup granulated sugar (or coconut sugar)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 2 large eggs (or flax eggs for a vegan alternative)
- 1 cup whole milk (or coconut milk)
- ½ cup melted coconut oil (or unsalted butter)
- 1 cup fresh blueberries (or frozen)
- ½ cup shredded coconut (sweetened or unsweetened)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the eggs, milk, and melted coconut oil until well blended.
- Pour the wet ingredients into the dry ingredients, stirring gently without overmixing.
- Fold in the blueberries and shredded coconut, ensuring even distribution.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Use fresh blueberries for the best flavor. Overmixing can result in tough muffins. Allow muffins to cool before enjoying.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: muffins, blueberry, coconut, baking, breakfast, snack