2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp orange zest
12 oz blueberries
1 stick butter, softened
1 cup sugar
1/2 cup milk
1/2 cup sweetened shredded coconut
2/3 cup sweetened flaked coconut
1/4 tsp slivered almonds
Preheat your oven to 375.
In a large bowl, combine the flour, orange zest, baking powder, coconut and salt together. Gently add the blueberries and stir so that the berries are covered with flour. Set aside.
Cream the butter and sugar together. Add the eggs, one by one, until thoroughly combined. Add the milk and blend.
Pour the wet ingredients over the dry ingredients and toss gently, being careful not to crush the berries. Scoop 1/4 cup amount of batter onto a lined baking sheet, about 3 inches apart.
Combine the sweetened flaked coconut and slivered almonds to make the topping. Set aside (do not immediately top muffin tops).
Bake muffin tops for 10 minutes then carefully sprinkle about a tablespoon or so of topping on each. Bake for another 10-12 minutes until golden.
Let cool for five minutes on the sheet pan then use a spatula to remove.