These Blueberry Bibingka Muffins are made with rice flour, coconut condensed milk, butter and oh so many fresh blueberries. Make a batch for on the go breakfast and snack.
Did I put blueberries in bibingka or put bibingka into blueberry muffins? Either way it's sooooo good and soooo soft and moist.
Ingredients
Coconut Condensed Milk - You will need the whole 11.25oz can.
Evaporated Milk - I found the perfect size at my local Safeway. 5oz or ⅔ cup. You don't need to use evaporated milk. Any kind of milk is fine.
Butter - Melt ½ cup of butter
Eggs - You will need 3 eggs. I hope you can find them!!!
Bibingka Mix - Use 1 package of White King Bibingka Mix or any Bibingka mix you have. You will need to put aside 1 tablespoon of this mix for the blueberries.
Fresh Blueberries - I used close to 3 cups of blueberries.
How To Make Blueberry Bibingka Muffins
Combine the condensed coconut milk, evaporated milk, butter and eggs in a bowl.
Mix well until smooth.
Add in the bibingka mix.
Mix well until there are no lumps.
In a separate bowl mix together the reserved 1 tablespoon of bibingka mix and the fresh blueberries. This helps the blueberries hold their place in the batter when baking.
Add the coated blueberries to the bibingka batter.
Fold it in with a big spoon.
Line a cupcake tin with cupcake liners.
Fill each cup with Blueberry Bibingka Muffin Batter.
You can add more blueberries to the top of each muffin if you wish.
Bake at 350F for 20 minutes. Leave to cool in the tin for 5 minutes.
Then transfer to a cooling rack to get to room temperature.
How Do You Store These Blueberry Bibingka Muffins?
These muffins can be left on the counter for just a day. They are very moist so it's better to keep them in the refrigerator in a closed container for up to 3 days.
If you have plenty left over you can freeze them and just defrost on the counter for 1 hour or put in the microwave for 30 seconds to reheat.
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Equipment
- Cup Cake Tin
- 16 Cupcake Liners
Ingredients
- 1 Can 11.25oz Coconut Condensed Milk
- 1 Can 5oz or ⅔ Cup Evaporated Milk
- ½ Cup Melted Butter
- 3 Eggs
- 1 Package Bibingka Mix reserve 1 tablespoon for blueberries
- 3 Cups Fresh Blueberries use 2 cups for batter and 1 cup for topping
Instructions
- Pre-Heat Oven to 350F and line cupcake tin with cupcake liners.
- Combine the condensed coconut milk, evaporated milk, butter and eggs in a bowl. Mix well until smooth. Add in the bibingka mix. Mix well until there are no lumps.
- In a separate bowl mix together the reserved 1 tablespoon of bibingka mix and 2 cups of fresh blueberries.
- Add the coated blueberries to the bibingka batter. Fold it in with a big spoon.
- Fill each cup with Blueberry Bibingka Muffin Batter and top with more blueberries.
- Bake at 350F for 20 minutes. Leave to cool in the tin for 5 minutes.
- Then transfer to a cooling rack to get to room temperature. Cook any remaining batter the same way.
- Best to eat warm.
Notes
- These muffins can be left on the counter for just a day. They are very moist so it's better to keep them in the refrigerator in a closed container for up to 3 days.
- If you have plenty left over you can freeze them and just defrost on the counter for 1 hour or put in the microwave for 30 seconds to reheat.
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