Melbourne has started to notch up the sunshine and I’m obsessing over blueberries in this warmer weather. Well, not quite accurate, I’m always crazy about blueberries but even MORE so while getting some of these sweet warm Melbourne rays!
When I find myself in a bakey mood (almost always) I’m often overwhelmed with the realm of fresh ingredients and tasty flavour combinations available in the baking world I tend to gravitate to a few favourites that I could never have too much of; coconut and peanut butter.
The coconut is thriving in this little number and goes perfect with those bursty bluebs. This recipe is so simple and quick to put together and is sure to be the perfect snack for any time! Alternatively if you’re not loving the blueberry vibe you can substitute for any other berries or fruit!
1 1/2 cups plain flour
1/2 cup coconut sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup coconut oil, melted and cooled to room temperature
1 flax egg or egg replacement (I use Orgrans ‘No Egg’ egg replaced which always works great!)
3/4 cup coconut milk
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup blueberries (fresh or frozen)
**I was in a particularly baking mood when I made these so I doubled the recipe and put the leftover into a bread tin and got a mini loaf also!
1 Preheat oven to 180 degrees Celsius. Grease muffin pan or line pan with muffin liners. Set aside.
2 In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
In a separate medium bowl, mix coconut oil, ‘egg’, coconut milk, and vanilla together.
3 Add the wet ingredients to the dry ingredients and stir with a spatula. Stir until just combined. The batter will be thick. Gently fold in the coconut and blueberries.
4 Divide batter among prepared muffin cups. Bake muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins to a cooling rack and cool.