John Myers
Blueberry Coconut Muffins
The perfect blueberry coconut muffins recipe with a picture and simple step-by-step instructions.
- 150 g Flour
- 80 g Desiccated coconut
- 2 tsp Baking powder
- 100 g Sugar
- 3 tbsp Food starch
- 1 Lemon fresh
- 2 piece Eggs
- 70 ml Vegetable oil
- 200 ml Coconut milk thin
- 150 g Blueberries fresh
- Preheat the oven to 180 ° C. In a bowl, mix the flour, desiccated coconut (70 gr.), Cornstarch, baking powder and sugar.
- Wash the lemon with hot water and pat dry. Rub the zest and squeeze the lemon. Mix the eggs with oil, a little lemon juice and zest, and coconut milk.
- Mix the egg mix into the dry ingredients and stir everything well. Wash the blueberries, sort them, pat dry and fold in carefully.
- Fill the dough into silicone molds and place in the troughs of a muffin tin. Bake in the oven for about 20 minutes. Sprinkle the blueberry coconut muffins with the remaining coconut rapels (about 10 gr.) And serve.
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