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Blueberry, White Chocolate and Coconut Muffins

Makes 12

 

  • 2 cups self raising flour
  • 1 cup brown sugar
  • 1 cup dedicated coconut 
  • 1/2 cup yogurt 
  • 3/4 milk
  • 1/2 cup canola oil
  • 1 free range egg
  • 1 tsp vanilla essence
  • 1 and 1/2 cups blueberries 
  • 1/2 cup white chocolate mini buttons 


 

 

1. Preheat the oven to 200ºC (350ºF/Gas 4). Line a standard 12 hole muffin tin with patty pans. 

2. In a large mixing bowl, sift flour. Add coconut, sugar, and vanilla and stir to combine.

3. In another medium mixing bowl measure out the oil, milk, egg and yogurt and whisk until combined.

4. Make a well in the dry ingredients and pour in wet mixture. Gold through blueberries and white chocolate using a spatula. Mix all ingredients gently until combined.

5. Spoon batter evenly into prepared patty pans and muffin trays. Bake for 20-25 minutes until lightly golden and firm to touch. 

 

 

 

 

Blueberry, White Chocolate and Coconut Muffins

Frozen berries are great to use when making muffins in the cooler months. Play around with different flavours and throw in some yogurt or buttermilk for a delicious, fluffy result! Store in swaled, air tight Tupperware or freeze for lunch boxes! 

 

 


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!