- 20 min
- 25-28 min
- 1 cup (150g) plain flour
- 1 cup (150g) plain wholemeal flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon or Queen Cinnamon Baking Paste
- 1 cup (185g) raw caster sugar
- 2⁄3 cup (50g) shredded coconut
- 300g frozen mixed berries
- 3⁄4 cup (185ml) buttermilk
- 1⁄3 cup (80ml) light olive oil, safflower or sunflower oil
- 2 eggs, at room temperature
- 1 1⁄2 tsp Natural Organic Vanilla Essence-Extract
Preheat oven to 190°C (170°C fan-forced). Line 12 x 80ml (1⁄3 cup) muffin tray holes with muffin paper cases.
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.
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.)
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.
If using Queen Cinnamon Baking Paste, incorporate paste into wet ingredients.
Muffins will keep for up to 3 days in an airtight container.