Individual Blueberry Coconut Pound Cake Muffins
Indulge in the heavenly combination of flavors with these Individual Blueberry Coconut Pound Cake Muffins! Bursting with juicy fresh blueberries and sweet shredded coconut, these rich and tender pound cake-style muffins are baked to golden perfection. Made with creamy coconut milk and a hint of vanilla (plus almond extract for an optional nutty twist), they deliver a moist, buttery texture that will delight your taste buds. Perfectly portioned and easy to make in under an hour, these muffins are ideal for breakfast, brunch, or an afternoon treat. Finished with a delicate dusting of powdered sugar, they're as beautiful as they are delicious. Whether you're a fan of fruity desserts, coconut-infused bakes, or simply love quick and elegant recipes, these treats are destined to be a new favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, softened
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract (optional)
- 0.5 cups Coconut milk
- 0.5 cups Shredded sweetened coconut
- 1 cups Fresh blueberries
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and prepare a 6-cup muffin tin by greasing it or lining it with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and almond extract (if using).
Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the shredded coconut and fresh blueberries using a spatula, distributing them evenly throughout the batter.
Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the tops with powdered sugar for a finishing touch. Serve and enjoy!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 35.3 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
