Blueberry Coconut Muffin Tops

Ingredients

• 1 ¾ cups white whole wheat flour (can substitute unbleached all purpose flour)
• ⅓ cup sugar (I used coconut sugar)
• 2 tsp baking powder
• ¼ tsp salt
• 1 egg
• ¾ cup milk
• ¼ cup canola oil (I used ½ cup greek yogurt)
• ¾ cup fresh or frozen blueberries
• 2 cups toasted, shredded coconut

Instructions

1. Spread the coconut out onto a baking sheet evenly. Bake at 350 degrees for approximately 10 minutes, or until the edges of the coconut are browned. Stir the coconut once or twice during baking. Remove the coconut from the oven and increase oven temperature to 400 degrees.
2. In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Make a well with your finger and set bowl aside. In a small bowl, combine the egg, milk and oil (or yogurt) and beat quickly until the egg is incorporated.
3. Pour the wet mixture into the center of the well. Stir until batter is lumpy. Fold in the blueberries and a handful of the toasted coconut.
4. Scoop dough into lightly greased muffin top pans and sprinkle the tops with more toasted coconut. Bake at 400 degrees for 12-14 minutes. Tops of the muffins will spring back when touched when they are ready.
5. Remove the muffins from the oven and allow to cool.

Notes