Coconut Blueberry Muffin

Ingredients

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

Instructions
  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.

Back to Top

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s