Blueberry-Coconut Muffins – Breakfast Recipe

Muffins are ready in half an hour, so you can have them for breakfast. Best during the weekend when you are in no hurry …

Bluberry Muffins
Bluberry Muffins


  • ( 240 grams or 7 oz) flour
  • 1 teaspoon baking powder
  • (110 grams or 3.9 oz) of sugar
  • 2 pinches of salt
  • (60 grams or 2.1 oz) of coconut flour
  • 1 large egg
  • ( 60 ml or 2 us fl oz) of melted butter
  • ( 240 ml or 8.1 us fl oz) of milk
  • ( 240 grams or 7 oz) fresh  blueberries or frozen  and thawed blueberries


Preparation time 10min;  Cook time 30 min;  Servings for 12 persons (12 muffins)

  1. Preheat the oven to 390°F (200°C). Put cupcake paper in 12-cup muffin pan (or well greased with melted butter or non stick spray).
  2. In a bowl sift flour and baking powder. Add sugar, salt and coconut flour and mix well.
  3. In another bowl whisk the eggs, then pour the milk and melted butter and mix the ingredients well. The mixture is poured into a bowl with the dry ingredients. With spoon or spatula, stir just enough to moisten the ingredients and stick together.
  4. Stir the in the mixture 3/4 of blueberries and fill the muffin cups. Arrange evenly the remaining blueberries and with fingers gently push in the muffins.
  5. Bake the muffins for 17 to 20 minutes or until the top is a golden brown color. Let them rest for about 5 minutes and then remove them from the pan. Serve with a cup of hot or cold beverage.



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