Blueberry-Coconut Muffins

Muffins are prepared in just half an hour, so you can enjoy them for breakfast. Perfect for weekends when youre in no rush…

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 200 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 110 g Sugar, white

  • 2 pinch Salt, table

  • 60 g Coconut, flakes

  • 1 piece Egg, fresh

  • 60 ml Butter, unsalted

  • 240 ml Milk, whole milk

  • 200 g Blueberry, raw

Steps

  1. Preheat the oven to 200 degrees Celsius. Place paper liners in the muffin tin (or grease them well with melted butter).

  2. In a bowl, sift the flour and baking powder. Add sugar, salt, and coconut, then mix well.

  3. In another bowl, beat the eggs with a hand whisk. Pour in the milk and melted butter, and mix the ingredients well. Pour this mixture into the bowl with the dry ingredients. Stir with a whisk or spatula just enough to moisten and combine the ingredients.

  4. Fold in 3/4 of the blueberries into the batter. Fill the paper liners almost to the top with the prepared batter. Distribute the remaining blueberries over the batter and gently press them in with your fingers. Bake the muffins in the preheated oven on the middle rack for 17 to 20 minutes, or until they turn golden brown on top.

  5. Remove the baked muffins from the oven and let them rest for about 5 minutes. Then remove them from the tin and let them cool. Serve with a cup of warm or cold beverage.

Nutrition Information (Per 100g)

  • Calories: 358.78 kcal
  • Fat: 7.57 g
    • Saturated Fat: 5.79 g
  • Carbohydrates: 64.1 g
    • Sugars: 24.04 g
  • Protein: 6.9 g
  • Fiber: 0.89 g

Advice

Instead of milk, you can use yogurt or buttermilk, and butter can be replaced with oil or melted coconut fat. Optionally, lightly toast the coconut in a dry pan.