Get ready to tantalize your taste buds with a delightful twist on the classic muffin! These Toasted Coconut and Blueberry Muffins are not only a feast for the eyes but also a burst of flavor in every bite. Imagine biting into a warm, fluffy muffin, where the sweetness of ripe blueberries meets the rich, nutty essence of toasted coconut. Perfect for breakfast, brunch, or a midday snack, this recipe is simple enough for beginners yet impressive enough to wow your guests. So, grab your apron and prepare to indulge in a treat that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup shredded coconut
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup blueberries
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, shredded coconut, sugar, baking powder, and salt. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, whisk together the eggs, milk, and vegetable oil until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Sprinkle a little extra shredded coconut on top of each muffin for added texture and flavor, if desired.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your toasted coconut and blueberry muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Toast the Coconut: For an extra layer of flavor, lightly toast the shredded coconut in a dry skillet over medium heat until golden brown before adding it to the batter. This enhances the nuttiness and gives your muffins a delightful crunch.
- Fresh Blueberries: If possible, use fresh blueberries for the best flavor and texture. However, if you’re in a pinch, frozen blueberries can work too—just fold them in straight from the freezer to prevent them from bleeding into the batter.
- Don’t Overmix: When combining the wet and dry ingredients, remember that a few lumps are perfectly fine. Overmixing can lead to dense muffins, so mix just until everything is combined.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the suggested baking time. Insert a toothpick into the center; if it comes out clean, they’re ready to come out!
- Cool Properly: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy on the bottom.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just pop them in the microwave for a quick reheating!
Nutrition Facts
Calories: 244kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
