Whole Grain Blueberry Muffins with Shredded Coconuts

Princess Milou and I spent the whole Saturday at the International Book Fair helping her super-dad sell the children's map of Bosnia and Herzegovina which he illustrated himself and today he's been awarded the Prize for the most original project of the fair. Here is a view of the map showing only Sarajevo. When I have better pictures, I will share them with you immediately. This will give a rough idea of the map, I hope. Let me tell you something about this map: I've been living in Sarajevo for the last three and a half years and this is the first map of the whole country with such educative and fun details for children. I'm happy for Milou that her daddy is so gifted. Well done.

Anyway, we were dead tired at the end of our day  at the fair and the next morning we weren't able to make it for it once again. As part of my own efforts to keep Milou entertained fully all Sunday long, I decided to bake some muffins and once again we used what we had on hand: Whole wheat flour, thawed blueberries from the freezer, and shredded coconuts. The result was fantastic: Whole grain blueberry muffins with shredded coconuts. Yummy! I've already told you that I like making these kinds of spontaneous recipes. They are the fruits of unexpected inspiration which you can bake and then dig in.Here is the recipe.

• Ingredients
•  3/4 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup milk
• 2 ½ cups all-purpose flour
• 1 cup blueberries
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder, leveled
• 1/2 teaspoon salt
• 1 cup shredded coconuts
•  

     Directions

1. Preheat the oven to 200 °C and lightly grease or line  a muffin pan with paper baking cups. 
2. In a large bowl, blend together the flour, baking powder, and salt. 
3. In a medium bowl, beat the egg and the sugar until creamy. Add the milk, oil and the vanilla extract. Mix them all until smooth.
4. Combine the two mixtures, blending until the dry ingredients are moistened. Fold in the blueberries and coconuts. Use a wooden spoon and don't stir much. 
5. Fill the muffin cups about three-quarters full. Sprinkle with ground walnut and cinnamon. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. 
6. Cool completely on a wire rack.