Blueberry Coconut Muffins

These muffins are bursting with fresh blueberries and a hint of coconut.

Serves: 12 muffins

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

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

Directions

1. Beat sugar and butter using an electric mixer until light and fluffy.
2. Beat in eggs one at a time, then vanilla and cream.
3. In a separate bowl, combine flour with baking powder, baking soda, salt and cinnamon.
4. Beat flour into wet mixture until combined.
5. Stir in coconut and gently fold in blueberries.
6. 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.
7. Allow to cool and serve.

Lightly adapted from Bob's Red Mill