Ingredients for Blueberry Toasted Coconut Babycakes
- Unsalted Butter
- ¾ cup (150g) granulated sugar
- Lime Zest
- 2 large eggs
- 1 cup (240ml) buttermilk
- All Purpose Flour
- ½ teaspoon salt
- Sweetened Flaked Coconut
- 1 cup (150g) fresh or frozen blueberries
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How to Make Blueberry Toasted Coconut Babycakes
- Preheat oven to 350°F (175°C).
- Line a 9-cup muffin tin with paper liners or grease and flour the cups.
- Toast ½ cup (60g) shredded coconut in a dry skillet over medium-low heat, stirring frequently, until lightly golden brown (about 3-5 minutes). Watch carefully to prevent burning. Set aside.
- In a large bowl, cream together ½ cup (113g) unsalted butter, ¾ cup (150g) granulated sugar, and the zest of 1 lemon until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup (240ml) buttermilk, 1 ½ cups (180g) all-purpose flour, and ½ teaspoon salt.
- Gradually add the wet ingredients to the creamed mixture, mixing on low speed until just combined.
- Stir in ½ cup (60g) of the toasted coconut and 1 cup (150g) fresh or frozen blueberries.
- Fill the muffin cups about ¾ full. Sprinkle the remaining 3 tablespoons (15g) toasted coconut evenly over the tops.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the edges are golden brown.
- Let the muffins cool in the tin for a few minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
87g
Fat
45g
Carbs
11g
