Coconut-Blueberry Muffins with Pecan… | Bob's Red Mill Natural Foods
This recipe comes from the blog Judy's Kitchen .
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Cooking tools:
- Muffin tin
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Fork
- Spoon
- Measuring cup
- Toothpick
- Cupcake liner
Ingredients
- 1/4 cup Extra Virgin Coconut Oil (organic preferred)
- 2/3 cup Sugar (or sugar substitute)
- 1 Egg large
- 1/2 cup Buttermilk +2 tbsp
- 1/2 tsp Vanilla Extract (pure)
- 1 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour, +2 tbsp
- 1/4 cup Organic Coconut Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Sea Salt
- 1 1/2 cups Blueberries divided
- 1/4 cup Pecans finely chopped
- 1/4 cup Whole Wheat Pastry Flour
- 1/4 cup Sugar (or sugar substitute)
- 2 Tbsp Unsalted Butter (melted)
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