Blueberry Coconut Muffins

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup coconut oil
1/3 cup buttermilk
2 large eggs
1 tsp vanilla
2 cups blueberries
2 tsp brown sugar, for topping
2 tsp sweetened flaked coconut, for topping


Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners.

In a large bowl, stir flour, sugar and baking powder.

In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.

Add wet ingredients to flour mixture, stirring gently until just combined.

Gently fold in blueberries.

Divide batter evenly among 12 muffin cups. Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to wire rack to cool completely.