Description
Deliciously moist muffins featuring a delightful blend of fresh blueberries and rich coconut, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- ½ cup Coconut Milk
- 1 cup Fresh Blueberries (or frozen)
- 1/3 cup Sweetener (Agave syrup, honey, or sugar)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- A pinch of Salt
- 2 Eggs (or flax eggs for vegan option)
- 1 cup Shredded Coconut (unsweetened)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cups or grease it lightly.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the coconut milk, eggs, and sweetener of your choice, whisking until smooth.
- Gradually incorporate the dry ingredients into the wet mixture, being careful not to overmix.
- Gently fold in the blueberries and shredded coconut.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool slightly before transferring to a wire rack.
Notes
Experiment with vegan alternatives or gluten-free flour. Ensure ingredients are at room temperature for better mixing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg
Keywords: blueberry muffins, coconut muffins, breakfast recipe, easy baking, healthy snack