Ingredients for Coconut Blueberry Muffins
- Flour
- 1 cup granulated sugar
- 1 cup shredded coconut
- 1/2 teaspoon salt
- Cinnamon
- 1 teaspoon baking powder
- Butter
- Vanilla Extract
- 1 large egg
- Half And Half Cream
- 1 cup fresh or frozen blueberries (or 1 cup cranberries/chocolate chips)
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How to Make Coconut Blueberry Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 cup shredded coconut.
- In a separate bowl, whisk together the wet ingredients: 1/2 cup melted unsalted butter, 1 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen blueberries (or 1 cup cranberries/chocolate chips).
- Fill each muffin liner about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
79g
Fat
34g
Carbs
11g
