Blueberry Coconut Muffins

Preheat oven 400 degrees. Grease a 12-cup muffin tin and, if desired, line with paper muffin cups. Set aside.

Sift together flour, baking powder, sugar and salt. Stir in toasted coconut.

In another bowl, combine egg, melted butter and milk. Add to dry ingredients and mix lightly till combined. Fold blueberries into the batter. Spoon batter into muffin cups. Bake for 17-20 minutes or till they test done. Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.