Blueberry and coconut muffins
Light and fluffy and full of juicy blueberries, these muffins are such a treat – but a healthy one! They’re made with real, quality ingredients such as wholewheat spelt flour and honey, and take no time to make (or eat).
We experimented with these a few times before they made it onto the site, but this versison, with coconut and vanilla, is the one we wanted to share. We usually make these with frozen blueberries (so much cheaper!), and they work just fine – but don’t attempt to defrost the blueberries first as they’ll become mushy.
As with most muffins, these are best on the day you make them – but they’ll keep for a good few days somewhere cool.
Makes 10
You will need:
- 1/3 cup (40g) coconut oil (We use Lucy Bee)
- 1/4 cup (4 tbsp) honey
- 2 eggs
- 1/2 cup (120ml) Greek yoghurt
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp natural vanilla seeds
- Pinch fine sea salt
- 1 1/2 cups (185g) wholegrain spelt flour
- 1/2 cup (50g) dessicated coconut
- 1 1/4 cups (125g) fresh or frozen blueberries
Method:
- Grease a muffin tray or line with muffin cases and heat the oven to 165°C/325°F/gas 3.
- Gently heat the coconut oil until just melted. Transfer to a large bowl, add the honey and whisk together until well combined.
- Add the eggs and whisk for a few seconds, then whisk in the yoghurt, then bicarbonate of soda, vanilla and salt until combined.
- Fold in the flour and coconut with a large metal spoon until just combined. Finally gently fold through the blueberries. The mixture will be quite thick.
- Spoon the batter into the muffin tray and bake for 25-30 minutes until well risen and golden brown.
- Leave to cool in the tin for 10 minutes before removing and transferring to a wire rack to cool.
Store in a sealed container in a cool, dark place for 2-3 days, or in the fridge for 5 days. This also freezes well, in slices, for up to 3 months.
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