Coconut Blueberry Muffins

Golden brown, toasted coconut blueberry muffins . . .

One of my favorite muffin flavors is the combination of coconut and blueberry. I start with this recipe and add a few extra ingredients to make it my own.

12 1/2 ounces cake flour
1 tsp. baking soda
2 tsp. baking powder
a pinch salt
1 c. sugar
1/2 c. vegetable oil
1 egg
1 c. fat free Greek yogurt
1 1/2 c. fresh blueberries
1 c. unsweetened coconut flakes

Preheat oven to 380 degrees, and prepare muffin tin with preferred cups.

Sift together flour, baking soda, baking powder, and salt in a large bowl. Set the mixture aside.

In a second large bowl, whisk together the wet ingredients: sugar, oil, egg and yogurt. Once combined, add the the dry ingredients. Make sure to reserve 1 tbs. of the dry ingredients to toss with the blueberries and coconut flakes. This will help to keep the berries from sinking to the bottom of the muffin cups.

Stir the muffin mixture 10 times with a spatula. Add 1 c. of blueberries and 3/4 c. of coconut flakes to mixture, and stir the batter 3 more times. Do not over mix the mixture.

Using an ice cream scoop to ensure each muffin is the same size, pour the mixture into the tin. The cups should be about 3/4 full.

Sprinkle the remaining coconut flakes and blueberries on top of muffins, and press each cup of batter down lightly. This will ensure that the blueberries are flush with the rest of the batter once baked.

Place muffins into the oven, and bump the temperature up to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. When the muffins are a light golden brown, remove from the oven and let cool before eating.