Coconut-Blueberry Muffins

We have house-guests staying this week, so I whipped up some muffins so they could grab quick breakfast snacks while I'm at work. These aren't the most fantastic muffins that I've ever made, but they do seem to be going quickly!

Ingredients:
2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup sweetened shredded coconut
1 tbsp baking powder
1 tsp baking soda
1/4 tsp each cinnamon and salt
1/2 cup plain, non-fat yogurt
3/4 cups milk
2 eggs
1/4 cup vegetable oil
1 tsp vanilla
1 cup fresh or frozen bluberries

In large bowl, combine flour, sugar, coconut, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together yogurt milk, eggs, oil and vanilla; pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups, filling three-quarters full; sprinkle with a bit more coconut. Bake in 350 F oven for about 25 minutes or until golden and tops are firm to the touch.

Makes 12 muffins.