Coconut-Blueberry Muffins Recipe

Name: Coconut-Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; 1 cup sugar (or more or less, depending on how sweet you like the muffins); ½ cup shredded coconut; ½ teaspoon salt; 1 teaspoon cinnamon; 1 tablespoon baking powder; ½ cup butter, melted; 1 tablespoon vanilla extract; 1 egg; ½ cup half-and-half cream; 1 cup blueberries (fresh OR frozen , if using frozen blueberries, do not thaw)

Servings: persons

1 ½ cups flour
1 cup sugar (or more or less, depending on how sweet you like the muffins)
½ cup shredded coconut
½ teaspoon salt
1 teaspoon cinnamon
1 tablespoon baking powder
½ cup butter, melted
1 tablespoon vanilla extract
1 egg
½ cup half-and-half cream
1 cup blueberries (fresh OR frozen , if using frozen blueberries, do not thaw)

1
Set oven to 350 degrees.
2
In a bowl, combine all dry ingredients, stir well to combine.
3
In another small bowl, whisk together the melted butter, cream, egg annd vanilla.
4
Pour the wet ingredients into the dry, mix well, with a wooden spoon to blend, (mix just until blended, don't overmix).
5
Gently, mix in the blueberries to the batter.
6
Divide batter evenly into prepared paper-lined muffin cups about 3/4 full (batter will be thick).
7
Bake for 20-25 minutes, or until muffins test done, and are golden brown.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups flour, 1 cup sugar (or more or less, depending on how sweet you like the muffins), ½ cup shredded coconut, ½ teaspoon salt, and more.

Yes, Coconut-Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Blueberry Muffins

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