Double Coconut Blueberry Muffins

An old favorite gets a tropical makeover in these Double Coconut Blueberry Muffins. They are fluffy and moist, and the coconut and blueberries taste great together. This is a great snack or breakfast food

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1/2 cup unsweetened coconut milk
• 1/2 cup granulated sugar
• 1/4 cup coconut oil
• 2 eggs
• 1 cup fresh blueberries
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a mixing bowl, combine the flour, shredded coconut, baking powder, baking soda, and salt

In another bowl, whisk together the coconut milk, sugar, coconut oil, eggs, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and mix until just combined

Gently fold in the fresh blueberries

Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Double Coconut Blueberry Muffins