BakeRecipes

Mixed Berry & Coconut Muffins

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Prep 20minBake 25-28minMakes 12

Good muffins should have substance. They shouldn't be too light and airy, or overly sweet – they are muffins, after all, not a cake. My favourites are dense with fruit (like this one), include wholemeal flour to add texture (and a little wholesomeness) and are subtly spiced (cinnamon is always good). This recipe is particularly easy to whip up.

Ingredients

150g (1 cup/5¼oz) plain flour
150g (1 cup/5¼oz) wholemeal plain flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
185g (1 cup/6½oz) raw caster sugar
50g (⅔ cup/1¾oz) shredded coconut
300g frozen mixed berries (see Baker's Tips)
185ml (¾ cup/6½fl oz) buttermilk
80ml (⅓ cup/2½fl oz) light olive oil, safflower or sunflower oil
2 eggs, at room temperature
1½ teaspoons natural vanilla extract or essence

    Method

    1. Preheat the oven to 190°C/375°F (170°C/340°F fan-forced). Line 12 x 80ml (⅓ cup/2½fl oz) muffin tray holes with muffin paper cases.
    2. Sift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in the frozen berries. Make a well in the centre.
    3. Use a fork to whisk together the 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.)
    4. Spoon the mixture into the paper cases, dividing evenly. Bake in preheated oven 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 temperature.

    Baker's Tips

    • You can replace the raw caster sugar with 220g (1 cup, firmly packed) brown sugar if you like.
    • You can replace the wholemeal plain flour with 150g (1 cup/5¼oz) wholemeal spelt plain flour.
    • 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 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. 

    Photography by Steve Brown

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