Blueberry Muffins
Time
30 minutesDifficulty
ModerateMakes
12 MuffinsIngredients
- 2 - 2oz packets inner-ēco™ 100% Fresh Frozen Puréed 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
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