Serves: 5
Total Calories: 541
Yield: 12 Muffins
1. Preheat the oven to 375°F.
2. Sift all the dry ingredients together in a large bowl. Add the coconut and stir to combine. Add the blueberries and toss to coat.
3. Whisk the wet ingredients in a medium bowl or blend in a food processor.
4. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.
5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.
6. Bake for 15 to 20 minutes.
7. Cool the muffins at least 15 to 20 minutes before removing from the tin.
This Blue Morning Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.
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