Description
Deliciously fluffy muffins bursting with blueberries and shredded coconut, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted butter (or coconut oil)
- 1 cup whole milk
- 2 large eggs
- 1 cup fresh blueberries
- 1 cup unsweetened coconut flakes
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or oil.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, milk, and eggs. Mix well until combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Gently fold in the blueberries and coconut flakes.
- Fill each muffin cup about three-quarters full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for about five minutes, then transfer them to a wire rack to cool completely.
Notes
For extra texture, sprinkle coconut flakes on top before baking. Ensure ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry, coconut, muffins, breakfast, snacks, baked goods