Coconut/Blueberry Muffins

By Snootie

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup sugar
• 3/4 teaspoons kosher salt
• 1/2 cup coconut, toasted
• 1 egg, beaten
• 1/4 cup butter, melted and slightly cooled
• 1 cup milk
• 1-1/2 cup fresh blueberries
• 1 tablespoon all-purpose flour

Details

Servings 12
Cooking time 20mins
Adapted from howsweeteats.com

Preparation

Step 1

Preheat oven 400 degrees F.

Grease a 12-cup muffin tin and, if desired, line with paper muffin cups. Set aside.

Sift together the 2 cups flour, baking powder, sugar and salt. Stir in toasted coconut.

Combine egg, melted butter and milk. Add to dry ingredients and mix lightly till combined.

Toss blueberries with 1 T flour. This prevents the blueberries from sinking to the bottom of the muffins. Fold into batter.

Spoon batter into muffin cups. Bake at 400 degrees F for 17-20 minutes or till they test done.

Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.