Blueberry Bibingka Muffins
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.
Servings: 16 Muffins
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.