When you see blueberries, do you automatically think – blueberry muffins? I do. Here’s a recipe from Food52 that gives those muffins a tropical twist. You could try it with coconut oil instead of butter. I haven’t – but would love to hear from you if you do.
Ingredients:
2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup granulated sugar 3/4 teaspoons kosher salt 1/2 cup coconut, toasted 1 egg, beaten 1/4 cup butter, melted and slightly cooled 1 cup milk 1-1/2 cup fresh blueberries 1 tablespoon all-purpose flour
Preparation:
Preheat oven 400 degrees. Grease a 12-cup muffin tin and, if desired, line with paper muffin cups. Set aside.
Sift together flour, baking powder, sugar and salt. Stir in toasted coconut.
In another bowl, combine egg, melted butter and milk. Add to dry ingredients and mix lightly till combined. Fold blueberries into the batter. Spoon batter into muffin cups. Bake 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.