Andrea's Lemon Blueberry Coconut Muffins2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1 cup milk
1 teaspoon lemon extract or juice from 1/2 lemon
1/2 cup fresh or frozen blueberries ( I used 1 cup- too much)1/3 cup sweetened coconut
In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.