Blueberry and coconut muffins

Blueberry and coconut muffins


Try these energy-packed homemade treats — they’re great for when you’re on the go.

The ingredient of Blueberry and coconut muffins

  1. 300g (2 cups) self-raising flour
  2. 155g (3/4 cup) caster sugar
  3. 35g (1/3 cup) desiccated coconut
  4. 125g butter, melted
  5. 125ml (1/2 cup) buttermilk
  6. 2 eggs, lightly whisked
  7. 125g punnet blueberries

The instruction how to make Blueberry and coconut muffins

  1. Preheat oven to 180u00b0C. Line ten 150ml-capacity muffin pans with paper cases.
  2. Combine the flour, sugar and coconut in a bowl. Add the butter, buttermilk and egg, and stir until combined. Stir in the blueberries.
  3. Spoon among the prepared pans. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly before turning onto a wire rack to cool completely.

Nutritions of Blueberry and coconut muffins

calories: 298.75 calories
calories: 14 grams fat
calories: 9.5 grams saturated fat
calories: 39 grams carbohydrates
calories: 5 grams protein
calories: NutritionInformation

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