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.
- 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 Size | 100 grams |
Energy | |
Calories 300kcal | 15% |
Protein | |
Protein 5g | 3% |
Carbohydrates | |
Carbohydrates 44g | 12% |
Fiber 1.75g | 5% |
Sugar 18g | 18% |
Fat | |
Fat 12g | 14% |
Saturated 7g | 22% |
Cholesterol 70mg | - |
Vitamins | |
Vitamin A 100ug | 11% |
Choline 40mg | 7% |
Vitamin B1 0.10mg | 9% |
Vitamin B2 0.05mg | 4% |
Vitamin B3 0.57mg | 4% |
Vitamin B6 0.02mg | 1% |
Vitamin B9 16ug | 4% |
Vitamin B12 0.10ug | 4% |
Vitamin C 1.46mg | 2% |
Vitamin E 0.19mg | 1% |
Vitamin K 3.78ug | 3% |
Minerals | |
Calcium, Ca 16mg | 1% |
Copper, Cu 0.09mg | 10% |
Iron, Fe 0.65mg | 6% |
Magnesium, Mg 16mg | 4% |
Phosphorus, P 70mg | 5% |
Potassium, K 90mg | 3% |
Selenium, Se 10ug | 18% |
Sodium, Na 30mg | 2% |
Zinc, Zn 0.54mg | 5% |
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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