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Blueberry and coconut muffins
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Whip up these delicious and energizing snacks for a quick boost anytime!
Ingredients:
  • 300g (2 cups) self-raising flour
  • 155g (3/4 cup) caster sugar
  • 35g (1/3 cup) desiccated coconut
  • 125g butter, melted
  • 125ml (1/2 cup) buttermilk
  • 2 eggs, lightly whisked
  • 125g punnet blueberries
Instructions:
  • Preheat your oven to 180°C. Prepare ten 150ml-capacity muffin pans by lining them with paper cases.
  • In a bowl, mix flour, sugar, and coconut. Add butter, buttermilk, and egg, stirring until well combined. Gently fold in the blueberries.
  • Divide the mixture evenly into the prepared pans. Bake for 25 minutes or until a skewer inserted into the centers comes out clean. Let them cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

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