Blueberry and coconut muffins

I can’t wait to watch Julie and Julia which is out in the cinemas later this week. 

I am not a confident baker, but felt inspired to try out a muffin recipe after seeing the trailer for the movie last week.  I found a relatively simple recipe for Blueberry Cornmeal Muffins in Essentials of Baking by Williams-Sonoma. I didn’t have any cornmeal in the cupboard, but had half a pack of dessicated coconut, so I decided to modify the recipe.

Blueberry and coconut muffins

Recipe makes 24 standard muffins

Dry ingredients

  • 300g plain flour
  • 2 tsp baking power
  • 1/2 tsp baking soda
  • a pinch of salt
  • 50g dessicated coconut
  • 1/4 tsp grated nutmeg
  • 155g demerera sugar

Mix all of the above in a bowl and set aside.

Wet ingredients

  • 2 large eggs
  • 250ml milk
  • 90g unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 box of fresh blueberries

Sugar sprinkle

  • 1 tbsp granulated sugar
  • 1 tsp cinnamon powder

Method

  1. Whisk the eggs, then add in  the vanilla extract, followed by milk and butter, and mix well
  2. Pour the dry ingredients into the wet mix , and blend them together
  3. Fold in the blueberries
  4. Place muffin casings in a muffin tray
  5. Spoon in the mix until each casing is 3/4 full
  6. Sprinkle the cinnamon sugar on top of each muffin
  7. Place the muffin tray into an oven pre-heated at 200 degrees C.
  8. Bake the mufins for 20 minutes. To test if they’re cooked, prick the muffins with a toothpick. If the toothpick comes out clean, the muffin is cooked. 

muffins 017

The sugar sprinkle gives the muffins a slightly crunchy top. I didn’t find the muffins too sweet, and the coconut gives them a nice texture when you bite in. Yum, perfect with a cup of tea!

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