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Blueberry and Coconut Muffins

Soft and fruity muffin with a creamy coconut top! Delicious!


Makes 6

5 Minutes Preparation

25 Minutes Cooking


INGREDIENTS

125g Flour

125g Sugar (I used half caster and half soft brown)

1tsp Baking Powder

60g Butter

1 Egg

60ml Milk

1tsp Vanilla Essence

4tbs Desiccated Coconut

50g Blueberries

1tbs Flour


METHOD

- Preheat the oven to 180c/350f.

- In a bowl, beat the butter and sugar. Then add the egg and beat slowly whilst pouring the milk into the mixture.

- In a separate bowl, add the 125g Flour and the baking powder.

- Using a tablespoon, spoon the dry mixture into the wet whilst the mixer is turned on low. Use all of the flour. It should resemble a cake batter now.

- Pour in the vanilla essence and mix.

- Add 1tbs flour to the blueberries and coat. This helps with the blueberries colour not turning the muffins purple and also not all sinking to the base of the cake.

- Pour into a greased muffin tin or muffin cases and top with a sprinkle of desiccated coconut.

- Bake for 25 minutes.

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