Mixed Berry & Coconut Muffins

Good muffins should have substance, should be dense with fruit, include wholemeal flour to add texture and be subtly spiced – you’ll find all of this and more in this Mixed Berry & Coconut recipe!

Prep:
20 min
Cook:
25-28 min
Serves:
12

Ingredients

  1. 1 cup (150g) plain flour
  2. 1 cup (150g) plain wholemeal flour
  3. 1 tbsp baking powder
  4. 2 tsp ground cinnamon
  5. 1 cup (185g) raw caster sugar
  6. 2⁄3 cup (50g) shredded coconut
  7. 300g frozen mixed berries
  8. 3⁄4 cup (185ml) buttermilk
  9. 1⁄3 cup (80ml) light olive oil, safflower or sunflower oil
  10. 2 eggs, at room temperature
  11. 1 1⁄2 tsp Natural Organic Vanilla Essence-Extract

Method

  1. Step 1

    Preheat oven to 190°C (170°C fan-forced). Line 12 x 80ml (1⁄3 cup) muffin tray holes with muffin paper cases.

  2. Step 2

    Sift together both flours, baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in berries. Make a well in the centre.

  3. Step 3

    Use a fork to whisk together buttermilk, oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)

  4. Step 4

    Spoon mixture into the paper cases, dividing evenly. Bake for 25-28 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then turn out onto a wire rack. Serve warm or at room

  • You can replace the raw caster sugar with 220g (1 cup, firmly packed) brown sugar if you like.
  • There’s no need to thaw the frozen berries before using them in this recipe.
  • These muffins are best eaten the day they are baked, however they do freeze well – wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.

 

Thanks to Anneka Manning from BakeClub for the recipe and image.