When I woke up this morning there was a fall-like chill in the air; a reminder that summer is rapidly coming to a close. In honor of a summertime favorite I made Blueberry Coconut Muffins with the fresh blueberries I bought yesterday at Haymarket...
BLUEBERRY COCONUT MUFFINS
2 cups flour
1 TBSP baking powder
1/2 cup sugar 3/4 tsp kosher salt
1/2 cup coconut, toasted
1 egg, beaten
1/4 cup butter, melted and slightly cooled
1 cup milk
1 1/2 cup fresh blueberries
1 tablespoon all-purpose flour
Preheat your oven to 400 degrees. Grease a 12-cup muffin tin and line with paper muffin cups.
Summery blues and yellows.
Sift together the flour, baking powder, sugar and salt. Stir in toasted coconut. Combine egg, melted butter and milk. Add to dry ingredients and mix lightly till combined.
Don't forget to toast it first.
Toss the blueberries with 1 TBSP flour. This prevents the blueberries from sinking to the bottom of the muffins. Fold berries into the batter.
A delicate balance of sweet and tangy.
Spoon batter into muffin cups. Bake at 400 degrees for 17-20 minutes or till they test done.
My whole apartment smelled delish
while they were baking in the oven.
Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.
Best served warm with a hot cup of coffee.
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