I have to say that I really appreciate and value a coffee shop that makes their own baked goods. Really it just makes sense. But when you are on a budget, it might be best to just buy that latte or americano and to not buy the muffin. Oh those muffins, that smell and look so good and are still warm from the oven. So lets just make our own.
Blueberry Coconut Muffins
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 2 egg
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup almond milk
- 3/4 cup shredded coconut, plus extra for topping
- 1 cup blueberries, fresh or frozen
Preheat oven to 375F. Line a 12-cup muffin pan with paper liners or put oil in the pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar and egg until well combined, then whisk in vegetable oil and vanilla extract. Then add shredded coconut to the mixture and stir into the bowl so that the raw coconut has a chance to soak up some of the moisture. Stir in half of the flour mixture, followed by the milk, then stir in the remaining flour mixture until it is almost completely incorporated. Then, last gently fold in blueberries.
Divide batter evenly into prepared muffin pans. I like to put coconut oil onto the muffin pan, instead of liners, it makes the muffins more moist.
Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when lightly pressed.
Cool completely on a wire rack.