Sun Baked blueberry muffins are always a welcome treat.
Sun Oven Coconut Blueberry Muffins
2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup sugar
2 large eggs, at room temperature, lightly beaten
1 cup buttermilk, at room temperature
6 tablespoons coconut oil, melted and cooled
1 teaspoon vanilla extract
1 cup frozen blueberries
2 tablespoons coconut flakes
powdered sugar (optional)
Set Sun Oven out to preheat. Line two 6-cup muffin tins with paper or silicone liners.
In a large bowl, sift together the flour, baking powder, and salt. Stir in the sugar. In a medium bowl, whisk together the eggs, buttermilk, coconut oil, and vanilla. Make a will in the flour mixture. Pour the liquid ingredients into the well and add the blueberries. Stir until the flour mixture is just moistened; it should be lumpy. Spoon the batter into the prepared muffin tins. Sprinkle some coconut flakes over each muffin. Bake in the Sun Oven for 30 to 40 minutes. Cool muffins in pans for 5 minutes then turn out onto racks to cool completely. Dust with powdered sugar just before serving.
Makes 12 muffins.