Blueberry-Coconut Muffin Tops

  • 3/4 c. all-purpose flour
  • 2/3 c. packed brown sugar
  • 1 tsp. baking powder
  • 1/8 teaspoon salt
  • 3 T. canola oil
  • 3 T. buttermilk
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1 c. fresh blueberries
  • 2 teaspoons sweetened flaked coconut, for topping

Preheat the oven to 375 degrees F. Spray a muffin top tin with cooking spray. Set aside.

In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Carefully add the canola oil, buttermilk, egg, and vanilla extract stir gently until just combined.

Gently fold in the blueberries.

Divide the batter evenly among the 6 muffin top cups. Top each muffin top with a sprinkle of coconut.

Bake the muffin tops for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before removing. Serve warm.

  • Yields: 6 muffin tops (recipe can easily be multiplied)
  • Preparation Time: 25 minutes
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