Toasted Coconut and Blueberry Muffins
Servings 11 big muffins (or 12 smaller ones)
Equipment
- Muffin Tin
- Baking Sheet
- Hand mixer
- Wire Cooling Rack
Ingredients
- 2 cups of white flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup sugar
- ½ cup sweetened coconut toasted
- ½ cup of sweetened coconut
- 1 egg beaten
- 4 tbsp butter melted and slightly cooled
- 1 cup milk
- 1 tsp vanilla extract
- 1½ cups fresh blueberries divided
Instructions
- Preheat oven to 400 degrees and coat a 12-cup muffin tin with cooking spray.
- Toast the coconut by placing it in a thin layer on a baking sheet.
- Place it into the oven for 3-4 minutes, watching carefully so it doesn't burn.
- Toss to brown evenly. Remove from the oven and let it cool.
- Combine flour, baking powder, salt, and sugar in a large bowl. Add the toasted coconut and combine.
- Using a hand mixer, beat the egg, butter, milk, and vanilla until well combined.
- Slowly mix in the dry ingredients into the wet ingredients.
- Fold in most of the blueberries gently into the muffin batter.
- Divide the batter among muffin cups (I only used 11 of the cups).
- Sprinkle the (un-toasted) coconut evenly over the top of each muffin, followed by the remaining blueberries.
- Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean.
- Cool for a few minutes in the muffin tin, then remove from the tin and let them cool on a wire cooling rack. Enjoy.