Blueberry Coconut Muffins

By Hklbrries

Ingredients

• 1 1/2 cups unbleached white flour
• 3/4 cup sugar
• 1/2 cup flaked coconut
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 stick butter, melted
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup heavy cream
• 1 cup fresh or frozen blueberries

Preparation

Step 1

Preheat oven to 350 F and line muffin pan with paper cups.

Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in cream and vanilla, then add flour, baking powder and baking soda, salt and cinnamon on low speed until just combined. Stir in coconut and gently fold in blueberries. Spoon batter into cups and smooth tops. Bake on middle rack of oven until a tester inserted in center comes out clean and edges are golden brown, about 20 minutes.