- 1/2 cup 2x 2-oz packets inner-ēco™ 100% Fresh Young Coconut
- 1 cup water
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1 egg
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 cups frozen blueberries
- Preheat oven to 425 F.
Preheat oven to 425 F.
In a medium size bowl whisk together coconut, water, zest, lemon juice, egg, and vanilla. Place flour, sugar, baking powder, baking soda, and salt into a large bowl for mixing. Place blueberries into the dry flour mixture; gently mix to coat the blueberries with flour. Pour the wet ingredients into the dry mix. Using a rubber spatula fold the wet ingredients into the dry and fold only until the ingredients are combined. Do not over mix the batter or the muffins will be tough. You will have flour that is not completely incorporated into the batter, that’s ok.
Using a non-stick muffin pan, use pan spray to coat each muffin cup. Divide the muffin batter evenly among the muffin cups.
Place the muffins in the oven; reduce heat to 375 F. Bake muffins for 25 minutes, turning the pan once if needed at 20 minutes to evenly brown the muffins.
Time: 30 min. Difficulty: Moderate Makes: 12 muffins