1 cup sugar
1/2 cup vegetable/canola oil
1 tsp coconut extract
1 cup sour cream
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 cup coconut flakes
1 cup blueberries fresh or triedandtasty.com/baking-subsitute-frozen-blueberries-fresh<---- Click here for the tutorial
Preheat oven to 400 degrees Fahrenheit.
Grease 16 muffin cups or line with paper muffin liners.
In a large bowl, beat eggs, sugar, oil, coconut extract, and sour cream.
In a separate bowl, combine the flour, salt, baking soda, and coconut flakes.
Add the dry ingredients to the wet ingredients.
Mix until incorporated.
Gently fold in the blueberries, saving a few to poke in the tops for a pretty look.
Prepare streusel by combining ingredients in a bowl and mashing with a fork until crumbly.
Fill each muffin cup 2/3 full with muffin batter.
Poke any remaining blueberries in the tops for looks. Sprinkle the muffin tops with prepared streusel.
Bake for 18 to 20 minutes or until browned on top and around the edges.