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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.
Preheat the oven to 190°C (170°C fan-forced). Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
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 berries. Make a well in the centre.
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.)
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.
You can replace the raw caster sugar with 220g (1 cup, firmly packed) brown sugar if you like.
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.