The following recipe was featured in my Muffin Swap event. You can read about it and view other muffin recipes HERE.
Andrea’s Lemon Blueberry Coconut Muffins
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
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.
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