Blueberry Coconut Muffin Cake (Printer-Friendly Version)
Fluffy muffin cake filled with blueberries and coconut, delicious and lighter in fat, perfect for breakfast or snacking.
# Ingredients Needed:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1 cup unsweetened applesauce
06 -
1/2 cup granulated sugar
07 -
2 large eggs
08 -
1/3 cup plain Greek yogurt
09 -
1 teaspoon vanilla extract
→ Additional Ingredients
10 -
1 cup fresh blueberries
11 -
1/2 cup unsweetened shredded coconut
# Step-by-Step Directions:
01 -
Preheat oven to 350°F (175°C) and lightly grease or line an 8-inch round cake pan with parchment paper.
02 -
In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well blended.
03 -
In a separate bowl, whisk applesauce, granulated sugar, eggs, Greek yogurt, and vanilla extract until smooth.
04 -
Gently fold the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing.
05 -
Carefully fold shredded coconut and fresh blueberries into the batter, distributing them evenly.
06 -
Pour the batter into the prepared cake pan and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean.
07 -
Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve as desired.
# Helpful Hints:
01 -
For the best texture, use fresh blueberries and avoid overmixing the batter to maintain a light crumb.
02 -
Substitute the Greek yogurt with low-fat or dairy-free yogurt as needed.