Coconut Blueberry Muffin Tops

Coconut Blueberry Muffin Tops
adapted from blackberry orange muffins
makes about 14 muffin tops

Ingredients:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp orange zest
12 oz blueberries
1 stick butter, softened
1 cup sugar
1/2 cup milk
1/2 cup sweetened shredded coconut
2 eggs
for topping—
2/3 cup sweetened flaked coconut
1/4 tsp slivered almonds

Directions:

• Preheat your oven to 375.
• In a large bowl, combine the flour, orange zest, baking powder, coconut and salt together. Gently add the blueberries and stir so that the berries are covered with flour. Set aside.
• Cream the butter and sugar together. Add the eggs, one by one, until thoroughly combined. Add the milk and blend.
• Pour the wet ingredients over the dry ingredients and toss gently, being careful not to crush the berries. Scoop 1/4 cup amount of batter onto a lined baking sheet, about 3 inches apart.
• Combine the sweetened flaked coconut and slivered almonds to make the topping. Set aside (do not immediately top muffin tops).
• Bake muffin tops for 10 minutes then carefully sprinkle about a tablespoon or so of topping on each. Bake for another 10-12 minutes until golden.
• Let cool for five minutes on the sheet pan then use a spatula to remove.

Time:
40 minutes