Blueberry, Coconut & Lime Muffins
Fresh blueberries meet tropical tasting coconut in these quick muffins.
zest and juice of one lime
unsweetened shredded coconut
Preheat oven to 350. Line or grease and flour 16 wells in a muffin tin(s). Set aside
In a large bowl or bowl of a stand mixer, beat together the milk, egg, oil, zest, juice, and sugar. Beat in the flour, coconut and baking powder until well-combined. Fold in blueberries.
Divide the batter between the wells in the muffin tins. Bake for 18 minutes or until a toothpick inserted in the center of the center muffin comes out clean.
Cool in pan 5 minutes, remove to wire rack to fully cool.
Unsweetened coconut is sometimes labeled desiccated coconut, especially in health food stores.
Blueberries are just coming into season here--but you can use frozen blueberries straight from the freezer for this.