Coconut Blueberry Muffins

Thinking about what to do with some blueberries I decided that some muffins, with coconut too would be a nice treat.  I do like a nice, moist, muffin and I love coconut and blueberries and think they actually go very well together.  So, muffins, it was to be.

As with all muffins this is a very simple recipe, and it is quite adaptable too.  For instance, I used natural yoghurt in mine, but buttermilk, sour cream or creme fraiche would all work well too.

Although I don’t eat muffins for breakfast I know that many people do like to start the day with one.  I am sure this version would be perfect for breakfast.  For me, though, I enjoy one with a nice cup of tea in the afternoon.

Mine turned out very well indeed.  They were light and moist and had such a lovely flavour, with the sweet coconut flavour and the fruitiness of the blueberries.

Coconut Blueberry Muffins
 Coconut Blueberry Muffins – Video

Ingredients:

  • 375g(2 1/2 cups) plain flour
  • 12g(3 tsp) baking powder
  • 250g( 1 1/3 cups) caster sugar
  • 400ml(1 2/3 cups) natural yoghurt( or creme fraiche, buttermilk, sour cream)
  • 125g(9 tbsp) unsalted butter, melted and cooled a little
  • 2 medium eggs(large in USA)
  • 200g(1 1/2 cups) blueberries
  • 50g(2/3 cup) desiccated coconut
  • 1/4 tsp salt
  • extra coconut for sprinkling on top

Method:

  1. Preheat the oven to 200C/180C Fan/400F.
  2. Line a 12 hole muffin tin with paper cases, or grease the cups.
  3. Take a little of the flour and sprinkle onto the blueberries, and then toss them to coat them all.
  4. In a large bowl place the flour, coconut, sugar, baking powder and salt and stir around, then set aside.
  5. In another bowl place the eggs, yoghurt and melted butter and whisk together until fully combined.
  6. Pour that wet mixture into the flour mixture and stir around until just about combined.
  7. Add the blueberries, and any flour in the bottom of the container holding them, and fold into the mixture until well distributed.
  8. Scoop the mixture into the muffin cases/cups, as evenly as possible.
  9. Bake in the oven for 25-30 minutes, until a skewer in the centre comes out clean, allowing for a little moisture if the skewer hits a blueberry.
  10. After a a few minutes transfer the muffins to a wire rack to cool completely.

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