Coconut Topped Blueberry Muffins

I have a few obsessions in case you haven't noticed.

Sweet potatoes are one of them, obviously. I mean, I am named after them, so my besottedness was clearly meant to be.

I'm also obsessed with brownies and cookies. Which is a problem.



I'm obsessed with navy and white stripes. Literally half of my shirts are navy and white striped. It's kind of ridiculous.

My most recent obsession is Pinterest. It's the perfect way to document your procrastinating and time-wasting.

I'm also obsessed with toasted coconut. It instantly gives any dish 100 extra awesome points. Make these muffins. Then you will understand.

Coconut Topped Blueberry Muffins
Makes a dozen

1/2 cup sour cream
1/4 cup softened butter
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup oil
1 cup sugar
1 cup blueberries (don't let the photos deceive you, I really used frozen blueberries. But feel free to use your last few sacred berries in these muffins if you wish)
Sweetened flaked coconut (the more the better)

Preheat the oven to 375º and thoroughly grease a muffin tin (you can use paper cupcake liners, but I like the edges to get brown. It's up to you).
Combine the sour cream and butter and then add the flour, baking powder, and salt. Cut together with a fork until crumbly.
Mix together the egg, milk, oil, and sugar and then add to the flour mixture and mix just until combined.
Fold in the the blueberries.
Fill the muffin tins about 3/4 full. Top each with a couple tablespoons or so of coconut. Bake for 25 minutes or until a toothpick inserted comes out clean.