Blueberry Coconut Muffins

Last weekend, my parents and I hit up the London cafe scene for a quick brekkie on Sunday morning. I had a thick slice of banana bread toasted to perfection with a healthy slab of salted butter, my dad had a classic butter croissant and my mom had a super rustic blackberry coconut muffin, which was the inspiration for these muffins. Oh and don't worry, coffee was involved too. Iced coffee for me (currently obsessed), a flat white for the mom and two flat whites for dad. We need something to get us going on Sunday mornings, right?

So back to that blackberry coconut muffin. It was a muffin like no other. It barely even resembled a muffin. It didn't come wrapped in a muffin wrapper, it didn't have a straight body nor a high, crispy muffin top. In fact. the base of the muffin was all of two to three centimeters tall, and the muffin top was strangely flat. But boy, oh boy, the muffin knocked our socks off! It was dense, yet light. It felt whole-wheat-y, but not in the "healthy" sense. It was perfect sweet. It had fresh blackberries baked right into the batter. And it had lots of COCONUT. If you haven't noticed yet, I've been on a major coconut kick lately. Coconut everything - oatmeal, muffins, cookies, body lotion, shampoo, body wash, lip balm. EVERYTHING.
Anyways, I was greatly inspired by this great muffin and while mine does not in any way physically resemble the muffin we ate, the flavors most definitely do. I used blueberries instead of blackberries as they are much nicer right now. One thing I did definitely do was stick with the coconut!

I tried baking these in a muffin pan which I "buttered" with some coconut oil instead of using my usual muffins liners, as recently I've found my muffins sticking to the liners (no good).

Makes 6 muffins
2/3 cup self raising flour
1/2 cup whole wheat flour
1/2 tsp baking powder
pinch of salt
1/2 cup desiccated coconut, toasted
1 tsp vanilla extract
1/2 cup unrefined sugar
3 tbsp coconut oil, melted
1 egg
1/3 cup whole milk, room temperature
3/4 cup fresh blueberries, tossed in 1 tbsp flour

Preheat the oven to 170 C. Grab a muffin tray and brush 6 of the muffin cups with coconut oil. Set aside.

In a medium mixing bowl, sift together the self raising flour, whole wheat flour, baking powder and salt.

In a separate larger bowl, beat together the coconut oil and sugar. Then add the egg, vanilla extract and milk and beat again.

Pour the wet ingredients into the dry and mix until just combined.

Add in the toasted coconut and blueberries and fold gently.

Scoop the batter into prepared muffin tray and bake for 20-25 minutes or until tops are golden brown and a toothpick inserted comes out clean.


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