Prep Time 15 min
Cook Time 20 min
Servings 12
Difficulty N/A

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 2/3 cup plain yogurt
  • 2/3 cup milk
  • 1/4 cup butter
  • 2/3 cup fresh blueberries
  • 1/2 (10 oz.) jar Dickinson's® Coconut Curd

Directions

  • Step 1

    HEAT oven to 400°F. Line a 12-cup muffin pan with paper liners.

  • Step 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.

  • Step 3

    BAKE 15 to 20 minutes or until the top of muffin springs back when touched. Serve warm.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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