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!
- 30 Apr 2024
- Cook time 25 min
- Prep time 20 min
- 10 Servings
- 7 Ingredients
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:
Instructions:
- 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.
- In a large mixing bowl, combine the self-raising flour, sugar, and dried coconut meat. Stir well to ensure the ingredients are evenly distributed.
- In a separate bowl, whisk together the melted butter, buttermilk, and eggs until smooth and well-combined.
- 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.
- Gently fold the blueberries into the batter, ensuring they are evenly distributed without breaking them up too much.
- Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
- 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.
- 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 Size | 100 grams |
| Energy | |
| Calories 300kcal | 12% |
| 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 | 0% |
| 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 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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