Prep: 20 mins
Cook: 25 mins
10
Blueberry & coconut muffins
Indulge in fluffy blueberry and coconut muffins. Bursting with juicy blueberries and coconut flakes, these muffins are a delightful treat for breakfast or a snack. Moist and tender, with a hint of tropical flavor, they're perfect for satisfying your sweet cravings any time of day.
2 cups self-raising flour
1 tsp ground cinnamon
Pinch salt
¾ cup brown sugar
⅓ cup desicated coconut
250g blueberries
2 free-range eggs, lightly beaten
150ml buttermilk or milk
150ml rice bran oil
Icing sugar, for dusting
STEP 1 Preheat oven to 200°C/180°C fan-forced. Line 10 holes of a ½ cup capacity muffin pan with paper muffin wrappers or cases.
STEP 2 Sift flour, cinnamon and salt into a large bowl. Stir in brown sugar, coconut and blueberries.
STEP 3 Combine eggs, buttermilk or milk and oil in a medium bowl. Using electric beaters, beat until thick and creamy. Using a large metal spoon, fold egg mixture into dry ingredients. Spoon into prepared muffin pan. Bake for 25-30 minutes until golden and a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack. Dust with icing sugar to serve.
Nutritional Facts
Blueberries: High in antioxidants and vitamins C and K.
Desiccated coconut: Contains fiber and healthy fats.
Self-raising flour: Provides carbohydrates and some protein.
Eggs: Rich in protein and vitamins D and B12.
Greek-style yoghurt: High in protein and probiotics.
Tips and Tricks
Opt for plump, ripe blueberries for bursts of sweetness in each bite. Substitute coconut milk with almond milk for a nutty flavor.
