Blackberry Coconut Muffins

Blackberry Coconut Muffins

4 oz. toasted coconut
16 oz. bread flour
1 1/2 c. sugar
2 tbsp. baking powder
1 tsp. Salt
2 c. milk
2 lg. Eggs
1/2 c. vegetable oil
1/2 tsp. Vanilla
8 oz. unthawed frozen Blackberries, boysenberries, or loganberries

Mix the coconut, flour, sugar, baking powder, and salt together. Mix the milk, eggs, oil, and vanilla together. Fold the frozen berries into the flour mixture. Add the liquid ingredients and stir until just combined. Fill oiled muffin tins 2/3 full of mixture and bake at 400 degrees for 15 minutes. These will keep in your freezer for 30 days.
Yields 12 muffins