Blueberry and coconut muffins
These blueberry and coconut muffins blend sweet blueberries with rich coconut for a tropical twist. They are easy to prepare and perfect for breakfast or snacks.
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!
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.
Blueberry and coconut muffins FAQ:
Bake the muffins in a preheated oven at 375°F (190°C) for 20-25 minutes. They are ready when they are golden brown and a toothpick inserted into the center comes out clean.
Muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. If it comes out with wet batter, they need more time.
Yes, you can replace dried coconut meat with fresh coconut; however, fresh coconut has higher moisture content. Adjust the amount of buttermilk used to maintain the batter's consistency.
Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze them for up to 3 months.
Use a standard 12-cup muffin tray for this recipe. If you have a mini muffin tray, you can reduce the baking time to about 12-15 minutes.
Cooking 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.
Nutrition Facts
10 ServingsCalories 300kcal
Protein 5g
Carbohydrates 44g
Fiber 1.75g
Sugar 18g
Fat 12g
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