While we love baking our favorite pastries from scratch, sometimes we just want it done faster. Luckily, you can skip that step with this fluffy blueberry muffins recipe. We use premixed baking mix for the easiest prep (we also have a recipe for muffin mix pancakes!). This saves you some time and effort — and with a few genius upgrades, it’s easy to make them taste amazing. So for extra sweet flavor, we include some coconut extract and flaked coconut into the batter. It creates a delightful textural contrast as well as a touch of tropical flair. You can enjoy these muffins for a grab-and-go breakfast, afternoon snack or even a nice addition to a brunch spread.
When making this blueberry muffins recipe, remember these helpful baking tips. First, make sure you have a thick batter, then fill each muffin tin all the way to the top. These steps ensure your muffins come out bakery-style with tall tops. Tell us how your muffins turn out in the comments! Love blueberries? Try our Blueberry Cookies Recipe.
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Ingredients
- 2 cups pancake and baking mix, such as Bisquick
- 1/3 cup sugar
- 2/3 cup milk
- 1 egg
- 2 Tbs. butter, melted
- 1/2 tsp. coconut extract
- 1 cup blueberries
- 1 cup sweetened flaked coconut
Instructions
PrintHeat oven to 375°F. Line 30 mini-muffin -L cups with cupcake liners.
In large bowl, combine baking mix and sugar. Add milk, egg, butter and coconut extract; stir until combined.
Fold in blueberries and 1/2 cup flaked coconut. Divide batter evenly among cupcake liners. Top with remaining 1/2 cup flaked coconut.
Bake until toothpick inserted into centers comes out clean, 10-12 min. Let cool 10 min. Transfer from pans to rack; let cool.
Nutrition
- Calories: 150 kcal
- Fat: 5 gram
- Saturated Fat: 4 gram
- Protein: 2 gram
- Carbohydrate: 22 gram
- Fiber: 2 gram
- Cholesterol: 20 mg
- Sugar: 9 gram
- Sodium: 190 mg
