Description
Deliciously moist and fluffy coconut blueberry muffins, perfect for breakfast or a snack!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut milk (can substitute with almond milk)
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 large egg
- 1/2 cup shredded coconut (unsweetened)
- 1 cup fresh blueberries (can use frozen if necessary)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients: coconut milk, vegetable oil, sugar, and egg. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the shredded coconut and blueberries gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the mini cakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Try adding lemon zest for a refreshing twist!
- These muffins can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg