Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, shredded coconut, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the coconut milk, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin liners.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories per serving: 178
Fat per serving: 7g
Carbohydrates per serving: 27g
Protein per serving: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or a gluten-free flour blend.
- Granulated sugar can be substituted with coconut sugar or honey.
- Unsweetened coconut milk can be substituted with almond milk or regular milk.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- Fresh blueberries can be substituted with frozen blueberries.
Variations:
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a warm and cozy flavor.
- Substitute the blueberries with raspberries or blackberries for a different berry flavor.
- Add 1/4 cup of chopped nuts, such as almonds or pecans, for added crunch.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter among the muffin liners.
- If using frozen blueberries, do not thaw them before adding them to the batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm or heat them in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Garnish the muffins with a sprinkle of shredded coconut or a few fresh blueberries.
Pairings:
Serve the muffins with a cup of coffee or tea for breakfast or as a snack.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash the blueberries before using them in the recipe.
- Store the muffins in an airtight container to prevent them from going stale.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern-day muffin, which is made with baking powder instead of yeast, was popularized in the United States in the 19th century.
Flavor profiles:
The blueberries add a sweet and tart flavor to the muffins while the shredded coconut adds a nutty and tropical flavor.
Serving suggestions:
Serve the muffins warm or at room temperature with a pat of butter or a drizzle of honey.
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