Blueberry, Coconut & Lime Muffins
Fresh blueberries meet tropical tasting coconut in these quick muffins.
Ingredients
- 1 cup milk
- 1 egg
- 1/4 cup canola oil
- zest and juice of one lime
- 1/2 cup sugar
- 1 1/2 cup flour
- 1/2 cup unsweetened shredded coconut
- 2 teaspoons baking powder
- 1- pint blueberries
Instructions
- 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.
Notes
- 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.