Prep Time 15m
Cook Time 20m
Ready Time 40m
Yield 12 muffins

  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 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
Preparation Directions
  • Step 1Heat oven to 400°F. Line a 12-cup muffin pan with paper liners.
  • Step 2Mix 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.
  • Step 3Bake 15 to 20 minutes or until the top of muffin springs back when touched. Serve warm.
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