Description
Delightfully tender muffins that blend the tartness of blueberries with the sweetness of coconut, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened coconut flakes
- 2 cups fresh blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup melted butter or coconut oil
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin.
- In a large mixing bowl, whisk flour, sugar, coconut flakes, baking powder, and salt together.
- In another bowl, beat the eggs and stir in buttermilk and melted butter (or coconut oil).
- Combine wet and dry ingredients, mixing gently until just combined.
- Fold in fresh blueberries carefully.
- Spoon the batter into the muffin tin, filling each cup two-thirds full.
- Bake for 18–20 minutes until golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For a healthier twist, you can substitute whole wheat flour. Ensure the butter cools to avoid curdling the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: blueberry muffins, coconut muffins, baked goods