Directions

• 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