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!
Cook time 25 min
Prep time 20 min
Ingredients:
2 cups self-raising flour3/4 cup sugar
1/3 cup dried coconut meat
1/2 cup butter
1/2 cup buttermilk
2 eggs
1 cup blueberries
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.
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 per serving
10 ServingsCalories 300kcal
Protein 5g
Carbohydrates 44g
Fiber 1.75g
Sugar 18g
Fat 12g
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