Coconut Blueberry Muffin


1½ cups all-purpose flour
½ cup granulated organic sugar
½ tsp salt
2 tsp baking powder
¼ cup coconut oil, melted and cooled
1 large egg
¾ cup low-fat milk
½ tsp vanilla extract
½ cup sweetened shredded coconut
1 cup blueberries

  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together the flour, granulated sugar, salt and baking powder. Set aside.
  3. In a separate bowl, whisk the melted coconut oil, egg, milk and vanilla extract until combined. Add the wet ingredients to the dry ingredients. Gently fold with a rubber spatula. The batter will be thick.
  4. Add the shredded coconut and blueberries. Gently fold into the batter.
  5. Divide the batter between the prepared muffin cups. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Transfer the muffins to a wire cooling rack and allow to cool completely.

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