Coconut Blueberry Muffin
Coconut Blueberry Muffin Ingredients: 1½ cups all-purpose flour½ cup granulated organic sugar½ tsp salt2 tsp baking powder¼ cup coconut oil, melted and cooled1 large egg¾ cup low-fat milk½ tsp vanilla extract½ cup sweetened shredded coconut1 cup blueberries Instructions: Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and set aside. 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Walk/Run For Your Life B12 Deficiency/Pernicious Anemia Awareness What is B12 Deficiency/PA, Symptoms and Treatment Co-Factors Events Coconut Blueberry Muffin Ingredients: 1½ cups all-purpose flour½ cup granulated organic sugar½ tsp salt2 tsp baking powder¼ cup coconut oil, melted and cooled1 large egg¾ cup low-fat milk½ tsp vanilla extract½ cup sweetened shredded coconut1 cup blueberries Instructions: Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and set aside. In a large bowl, whisk together the flour, granulated sugar, salt and baking powder. Set aside. In a separate bowl, whisk the melted coconut oil, egg, milk and vanilla extract until combined. Add the wet ingredients to the dry ingredients. Gently fold with a rubber spatula. The batter will be thick. Add the shredded coconut and blueberries. Gently fold into the batter. Divide the batter between the prepared muffin cups. Bake for 18-20 minutes or until an inserted toothpick comes out clean. 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