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Loaded Blueberry Coconut Muffins
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Description
Whole wheat muffins stuffed with blueberries and coconut.
Ingredients
- 1-½ cup Whole Wheat Pastry Flour
- ½ cups Sugar
- 2 teaspoons Baking Powder
- ⅓ cups Coconut Oil, In Liquid Form
- ⅓ cups Coconut Milk (add More If Needed)
- 1 teaspoon Vanilla
- 1 whole Egg
- ½ cups Shredded Coconut
- ¾ cups Blueberries
Preparation
Preheat oven to 400 degrees.
Mix flour, sugar, and baking powder in a large bowl. Add coconut oil, coconut milk, vanilla, and egg, and mix until combined. Fold in shredded coconut and blueberries. Top with a sprinkling of raw turbinado sugar.
Bake for 15-20 minutes or until golden brown. Top with powdered sugar glaze or coconut butter and toasted coconut.
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