Description
Delicious Blueberry Coconut Muffins that combine the sweetness of blueberries with the nuttiness of coconut, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 cup flaked unsweetened coconut
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your muffin pan by greasing or using paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, mix the eggs, buttermilk, melted butter, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Add the coconut and blueberries to the mixture, folding gently to incorporate without smashing the berries.
- Spoon the batter into your muffin pan, filling each cup about three-quarters full.
- Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, enjoy!
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. You can use frozen blueberries if fresh ones are not available, but reduce baking time slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: blueberry muffins, coconut muffins, breakfast muffins, Southern recipes, baking