Name: Oatmeal Blueberry Coconut Muffins
Cuisine: International
Ingredients: For Muffin Batter:; 1 1/2 cups Unbleached White Flour (you could probably do a white/wheat combo, but I wouldn't do more wheat than a 50/50 ratio); 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 cup rolled oats; 3/4 cup white sugar; 1/2 cup butter, melted or at room temperature (you could probably substitute a neutral oil here); 1 teaspoon vanilla extract; 2 eggs; 1/2 cup plain yogurt (I used greek style); 1/4 cup cream or milk; 1/2 cup flaked, unsweetened coconut - plus more for sprinkling on top; 1 cup fresh or frozen blueberries (I used frozen); 1/2 cup crumble topping (see recipe below - I happened to have some of this leftover from last weekend and would definitely make it up special for these muffins); For Crumble Topping:; 1/3 cup packed brown sugar; 1/4 cup unbleached white flour; 1/3 cup rolled oats; 3 1/2 tablespoons butter, room temperature; 1/2 teaspoon cinnamon; Pinch of salt

Ingredients

For Muffin Batter:

1 1/2 cups Unbleached White Flour (you could probably do a white/wheat combo, but I wouldn't do more wheat than a 50/50 ratio)

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup rolled oats

3/4 cup white sugar

1/2 cup butter, melted or at room temperature (you could probably substitute a neutral oil here)

1 teaspoon vanilla extract

Oatmeal Blueberry Coconut Muffins

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