Elizabeth's Bakery

Cookies, cakes, muffins, and more! All what a bakery should have.

Blueberry Coconut Muffins

on December 24, 2012

~Blueberry Coconut Muffins~

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup sugar

1 large egg

1/4 cup vegetable oil

1 tsp vanilla extract

3/4 cup milk

3/4 cup shreded coconut, plus extra for topping

1 cup blueberries, fresh or frozen

 

Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, whisk together sugar and egg until well combined, then whisk in vegetable oil and vanilla extract. Stir in half of the flour mixture, followed by the milk, then stir in the remaining flour mixture until it is almost completely incorporated. Fold in shredded coconut, then gently fold in blueberries.

Divide batter evenly into prepared muffin pans. Top each with 2-3 tsp shredded coconut.

Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when lightly pressed.
Cool completely on a wire rack.

Makes 12.

(No nuts.)





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