Coconut-Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The blueberries can be replaced with cranberries, or even chocolate chips ;-) Ingredients:
1 1/2 cups flour |
1 cup sugar (or more or less, depending on how sweet you like the muffins) |
1/2 cup shredded coconut |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 tablespoon baking powder |
1/2 cup butter, melted |
1 tablespoon vanilla extract |
1 egg |
1/2 cup half-and-half cream |
1 cup blueberries (fresh or frozen , if using frozen blueberries, do not thaw) |
Directions:
1. Set oven to 350 degrees.
2. In a bowl, combine all dry ingredients, stir well to combine.
3. In another small bowl, whisk together the melted butter, cream, egg annd vanilla.
4. Pour the wet ingredients into the dry, mix well, with a wooden spoon to blend, (mix just until blended, don't overmix).
5. Gently, mix in the blueberries to the batter.
6. Divide batter evenly into prepared paper-lined muffin cups about 3/4 full (batter will be thick).
7. Bake for 20-25 minutes, or until muffins test done, and are golden brown.
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