Blueberry and coconut muffins

Delight your taste buds with our moist and fluffy Blueberry and Coconut Muffins. Made with self-raising flour, sugar, dried coconut meat, creamy butter, tangy buttermilk, fresh eggs, and bursting blueberries. Perfect for breakfast, brunch, or a sweet snack!

  • 18 Mar 2025
  • Cook time 25 min
  • Prep time 20 min
  • 10 Servings
  • 7 Ingredients

Blueberry and coconut muffins

Blueberry and coconut muffins are a delightful treat that combines the sweetness of blueberries with the tropical flavor of coconut. Perfect for breakfast, brunch, or a snack, these muffins are easy to make and will surely satisfy your taste buds.

Ingredients:

2 cups self-raising flour
300g
3/4 cup sugar
150g
1/3 cup dried coconut meat
50g
1/2 cup butter
110g
1/2 cup buttermilk
120g
2 eggs
100g
1 cup blueberries
150g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tray with paper liners or lightly grease each cup with butter or non-stick spray.
2. Prepare Dry Ingredients:
- In a large mixing bowl, combine the self-raising flour, sugar, and dried coconut meat. Stir well to ensure the ingredients are evenly distributed.
3. Mix Wet Ingredients:
- In a separate bowl, whisk together the melted butter, buttermilk, and eggs until smooth and well-combined.
4. Combine Wet and Dry Ingredients:
- Make a well in the center of the flour mixture. Pour in the wet ingredients. Using a spatula or wooden spoon, gently fold the mixture until just combined. Be careful not to overmix; the batter should be slightly lumpy.
5. Add Blueberries:
- Gently fold the blueberries into the batter, ensuring they are evenly distributed without breaking them up too much.
6. Fill Muffin Cups:
- Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
7. Bake the Muffins:
- Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
- Remove the muffins from the oven and allow them to cool in the tray for about 5 minutes. Transfer them to a wire rack to cool completely. Enjoy your freshly baked blueberry and coconut muffins with a cup of tea or coffee!

Tips:

- To ensure your muffins are light and fluffy, don't overmix the batter. Mix until just combined.

- Use fresh or frozen blueberries. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding into the mix.

- Toast the dried coconut meat slightly before adding it to the batter for an extra depth of flavor.

- Fill the muffin cups about two-thirds full to allow room for the muffins to rise without overflowing.

- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your freshly baked blueberry and coconut muffins! These muffins are perfect for any time of the day, whether as a quick breakfast, a snack, or a dessert. Share them with friends and family, and watch them disappear in no time.

Nutrition Facts
Serving Size100 grams
Energy
Calories 300kcal15%
Protein
Protein 5g3%
Carbohydrates
Carbohydrates 44g12%
Fiber 1.75g5%
Sugar 18g18%
Fat
Fat 12g14%
Saturated 7g22%
Cholesterol 70mg-
Vitamins
Vitamin A 100ug11%
Choline 40mg7%
Vitamin B1 0.10mg9%
Vitamin B2 0.05mg4%
Vitamin B3 0.57mg4%
Vitamin B6 0.02mg1%
Vitamin B9 16ug4%
Vitamin B12 0.10ug4%
Vitamin C 1.46mg2%
Vitamin E 0.19mg1%
Vitamin K 3.78ug3%
Minerals
Calcium, Ca 16mg1%
Copper, Cu 0.09mg10%
Iron, Fe 0.65mg6%
Magnesium, Mg 16mg4%
Phosphorus, P 70mg5%
Potassium, K 90mg3%
Selenium, Se 10ug18%
Sodium, Na 30mg2%
Zinc, Zn 0.54mg5%
Water
Water 27g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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