Coconut Yogurt Blueberry Muffins
1 ccoconut flavored yogurt, (not coconut milk yogurt, but regular dairy-based with coconut flavor like siggi's or chobani brands)
1/2 stickbutter, melted
1 tspbaking soda
1 tspbaking powder
2 call purpose flour
2 Tbspshredded coconut (i use unsweetened, but sweetened is fine)
1 cfresh blueberries
How to Make Coconut Yogurt Blueberry Muffins
- Make sure all cold ingredients are at room temperature. I zap the yogurt and buttermilk in microwave for about 40 seconds. Take eggs out 1/2 hour before making or warm up to room temperature in warm glass of water before cracking them open.
- Mix all the liquids together, then add dry ingredients until well combined. About 20 strokes by hand will do the trick.
- Fold in blueberries. Pour into greased or lined muffin tins.
- Bake at 375 degrees until toothpick comes out clean.
XL muffin tins = approx 25 min
Regular muffin tins = 15- 20 min
If your muffins start to turn overly brown on top before finished, layer a piece of foil or parchment paper on top loosley to keep from getting too brown. I test the muffins in multiple places - don't be deceived by the tops being golden brown. Trust the toothpick!
Let cool about 10 min before serving!