Recipe: Blueberry coconut muffins
Try these blueberry coconut muffins as a delicious morning or any time treat. They are simply delightful and will hit the spot.
This recipe makes 12 of these tasty little gems and is excellent to keep as a snack for the family. They are also perfect to load on a platter and take with you to a family or friend get-together. These blueberry coconut muffins are also very convenient to have as a last-minute snack if you have overslept and need to get going.
What makes these blueberry coconut muffins extra special is a delectable orange flavoured syrup in which you dunk the warm freshly-baked muffins before coating them in desiccated coconut. Not only do these muffins look appetising but they taste incredible too! And you can prepare them in only 40 minutes from mixing the ingredients to taking them out of the oven!
Let us know if you have tried this delicious muffin recipe.
INGREDIENTS
- 2 eggs
- 1½ cups sugar
- ½ cup milk
- ¼ cup desiccated coconut
- 2 cups flour
- ¼ cup poppy seeds
- 1 tablespoon baking powder
- 1 cup blueberries
- 1 whole orange, juiced and zested
- 1 cup desiccated coconut, for coating
- 1 cup water
- 1 cup sugar
- ½ cup orange juice
METHOD
- Preheat the oven to 180°C. Grease a muffin tin.
- In a medium-sized bowl, whisk together the eggs and sugar until light.
- Add the flour and baking powder and fold in.
- Add the milk followed by coconut, poppy seeds, blueberries and orange juice and zest. Mix until all combined.
- Spoon into muffin the muffin tin.
- Bake for about 20 minutes until almost golden brown.
- While the muffins are baking, make a syrup by combining water, sugar and orange juice in a pot and bringing it to a boil.
- Take the muffins while still warm and dunk them into the syrup and coat in desiccated coconut.
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