Blueberry Coconut Muffins

Blueberry Coconut Muffins

Ingredients:

1-1/2 cups flour (white or whole wheat)
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup coconut oil, melted and cooled to room temperature
1 large egg (or flax seed replacement, see note below)
3/4 cup light coconut milk
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup blueberries (fresh or frozen)

Directions:


Preheat oven to 350 degrees F.

1. Fill a muffin pan with 12 cupcake liners/papers. Set aside.

2. In a medium bowl, whisk together the flour, sugar, salt, and baking powder.

3. In a separate medium bowl, mix coconut oil, egg, coconut milk, and vanilla together.

4. Add the wet ingredients to the dry ingredients and stir with a spatula. Stir until just combined. The batter will be thick. Gently fold in the coconut and blueberries.

5. Divide batter among prepared muffin cups. Bake muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins to a cooling rack and cool.

Note: You can make this recipe vegan by replacing the egg with 1 tablespoon ground flax seeds and 3 tablespoons water. Stir together until thick and add to coconut oil, coconut milk, and vanilla.