Coconut Filled Blueberry Muffins
Prep Time: 15 min
Cook Time: 20 min
Ready Time: 40 min
Yield: 12 muffins
1 3/4 cups
® All Purpose Flour Pillsbury BEST 3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup plain yogurt
2/3 cup milk
1/4 cup butter, melted
2/3 cup fresh blueberries
1/2 (10 oz.) jar
Dickinson's® Coconut Curd
HEAT oven to 400°F. Line a 12-cup muffin pan with paper liners.
MIX flour, sugar, baking powder and salt in large bowl. Stir in yogurt, milk, butter and blueberries. Fill muffin cups 2/3 full. Place one rounded teaspoon of curd on top of each muffin.
BAKE 15 to 20 minutes or until the top of muffin springs back when touched. Serve warm.
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