Ingredients:
1 cup Naturally Coconut
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
3/4 teaspoon kosher salt
1/2 cup coconut, toasted
1 egg, beaten
1/4 cup butter, melted and slightly cooled
1-1/2 cups fresh blueberries
1 tablespoon all-purpose flour
Directions:
- Preheat oven 400 degrees F.
- Grease a 12 cup muffin tin and, if desired, line with paper muffin cups. Set aside
- Sift together the 2 cups flour, baking powder, sugar and salt. Stir in toasted coconut.
- Combine egg, melted butter and Naturally Coconut. Add to dry ingredients and mix lightly till combined.
- Toss blueberries with 1 teaspoon flour. This prevents the blueberries from sinking to the bottom of the muffins. Fold into batter.
- Spoon batter into muffin cups. Bake at 400 degrees F for 17-20 minutes or till they test done.
- Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack
