Blueberry, White Chocolate and Coconut Muffins

These Blueberry White Chocolate Coconut Muffins are one of my favourite treats to make at home. Soft, fluffy and packed with juicy blueberries, sweet white chocolate and a tropical hint of coconut, they bring the café experience straight to your kitchen.

Perfect for morning tea, afternoon snacks or a special treat with the kids, they’re easy, family-approved and guaranteed to disappear fast!

They’re easy enough for everyday baking but still feel like a special treat. Enjoy them for morning tea or brunch, pop them into lunchboxes or keep a batch in the freezer for those afternoons when you feel like something sweet.

With frozen blueberries added straight from the freezer, these muffins are an easy café-style treat you can enjoy all year round.

And if homemade muffins are always popular at your place, try my Apple Cinnamon Muffins next. They’re another soft and delicious family favourite that’s perfect for lunchboxes, morning tea or afternoon snacks.

Other Fruity Cake Recipes You Might Enjoy

• Banana Pear Muffins

• Pumpkin Scones

• Banana Bread

• Raspberry White Chocolate Oven Baked Packcake

muffins, afternoon tea, morning tea, cakes, treats, sweet treats, bring a plate,

snacks

Australian/American

Yield: 15

Author: Ange Zahn

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Cafe Style Blueberry, White Chocolate, Coconut Muffins

Indulge in a delightful treat with my Blueberry, White Chocolate, and Coconut Muffins! Bursting with juicy blueberries, creamy white chocolate chips and a hint of tropical coconut, these moist, café-style muffins offer a perfect blend of flavours in every bite.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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Ingredients

• 1 cup yoghurt (see notes)
• ¼ cup oil (see notes)
• 2 eggs
• 1 teaspoon vanilla paste
• 1 ½ cups SR flour
• ½ cups caster sugar
• 1 cup white chocolate chips
• ½ cup desiccated coconut
• Extra blueberries, white chocolate chips, coconut and raw sugar for decoration.

Instructions

1. Preheat the oven 160ºC and line 2 muffin trays with muffin liners.
2. Whisk together the yoghurt, oil, eggs and vanilla in a large jug. Set aside.
3. In a large bowl, sift the flour and stir through the sugar and coconut. Add the blueberries and white chocolate chips.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
5. Scoop muffin batter into the muffin liners until they are ½ - ⅔ full.
6. Decorate with a few extra blueberries, white chocolate chips and a sprinkle of coconut and raw sugar.
7. Cook in the oven for 15-20 minutes. They will be ready when they are lightly golden on top.
8. Allow to cool in the trays and d ust with icing sugar if desired.

Notes

• Yoghurt: I chose to use coconut yoghurt, however you can use any yoghurt you wish. E.g. vanilla yoghurt or greek yoghurt.
• Oil: I chose to use coconut oil, however you can use any type of mild flavoured oil you have at home. E.g vegetable, canola, grapeseed or rice bran oil. You could even use melted butter.

Nutrition Facts

Calories

181.92

Fat

10.64 g

Sat. Fat

4.77 g

Carbs

22.52 g

Fiber

0.82 g

Net carbs

21.7 g

Sugar

8.34 g

Protein

3.49 g

Sodium

28 mg

Cholesterol

26.47 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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