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Blueberry Coconut Muffins


Preheat oven to 350°F and line muffin pan with paper cups.

Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in cream and vanilla, then add flour, baking powder, baking soda, salt, and cinnamon on low speed until just combined. Stir in coconut and gently fold in blueberries. Spoon batter into cups and smooth tops.

Bake on middle rack of oven until a tester inserted comes out clean and edges are golden brown, about 20 minutes. Makes 12 Muffins.

Blueberry Coconut Muffins



Products Used in this Recipe

Baking Aids
Coconut Flakes

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Baking Aids
Sea Salt

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Baking Aids
Baking Powder

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Gluten Free
Baking Soda

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Unbleached White All Purpose Flour

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Ratings & Comments (1)

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1 Review

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Danielle May 16, 2012
The recipe as written is ok but with a few tweaks it becomes 5 stars!
I grid up the coconut to mask it a bit more in the baked muffin. I also only start to melt the butter so that it is more creamy and easier to combine with the sugar and I use almond milk!

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