1/2 cup sugar
1/2 cup butter, melted
2 eggs
1/2 cup heavy cream, plain Greek yogurt or sour cream
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 cup unsweetened flaked coconut
1 1/2 cups fresh blueberries
1/2 cup butter, melted
2 eggs
1/2 cup heavy cream, plain Greek yogurt or sour cream
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 cup unsweetened flaked coconut
1 1/2 cups fresh blueberries
Directions
- Beat sugar and butter using an electric mixer until light and fluffy.
- Beat in eggs one at a time, then vanilla and cream.
- In a separate bowl, combine flour with baking powder, baking soda, salt and cinnamon.
- Beat flour into wet mixture until combined.
- Stir in coconut and gently fold in blueberries.
- Spoon into the wells of a paper lined muffin tin and bake in a preheated oven at 350 F for 20 minutes, until the edges are browned.
- Allow to cool and serve.
Lightly adapted from Bob's Red Mill
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