These Vegan Blueberry Coconut Muffins are moist, flavorful, and bursting with juicy blueberries. The combination of coconut milk and shredded coconut adds a delightful tropical twist to the classic blueberry muffin.
Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup coconut milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup fresh blueberries. 1/2 cup shredded coconut.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put grease in a muffin tin or use paper liners to line it. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Put coconut milk, melted coconut oil, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Carefully mix in the blueberries and coconut shreds. Fill each muffin cup with the same amount of batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through.
Prep Time: 15 minutes
Cook Time: 25 minutes
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