Coconut Filled Blueberry Muffins

Ingredients

  • 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

Directions

  1. HEAT oven to 400°F. Line a 12-cup muffin pan with paper liners.
  2. 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.
  3. BAKE 15 to 20 minutes or until the top of muffin springs back when touched. Serve warm.

Yield: 12 muffins