breakfast · snack · American
Coconut Blueberry & Pumpkin Seed Muffins
A sweet muffins featuring blueberry, coconut, and pumpkin seed.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 12 servings
- 1 cup blueberry
- ¼ cups coconut
- ¼ cups pumpkin seed
- 2 cups wheat flour
- 1 cup milk
- 2 egg, beaten
- 2 tsp baking powder
- ¼ cups neutral oil
Equipment
Mixing bowl + Muffin pan
How to make it
- 1
Heat the oven to 375°F. Stir the wheat flour, baking powder, milk, egg, neutral oil, coconut, blueberry, and pumpkin seed just until combined.
- 2
Divide among 12 lined muffin cups and bake until the centers spring back, 18 to 20 minutes.
Storage & leftovers
Cool completely; refrigerate for up to 4 days or freeze for up to 2 months.
Warm briefly until heated through, or serve at room temperature.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.