Blueberry, Buttermilk & Coconut Muffins

These muffins came about after a quick inventory of fridge and cupboard staples: a bag of frozen blueberries taking up too much space in a shoe box freezer, a packet of unopened dessicated coconut shoved to the back of the cupboard and half a bottle of fresh buttermilk lurking next to a milk carton on the fridge shelf.

After a quick online search of all these ingredients I stumbled across this recipe which I adapted slightly and ended up making more muffins than expected. A win-win situation seeing that they went down as fast as it took them to come alive in the oven. Talk about fast food..........

The Recipe (makes 17 standard sized muffins)

Dry Ingredients

340g plain flour
2 tablespoons dessicated coconut
2 teaspoons baking powder
A pinch of salt

Wet Ingredients

125 g melted butter
100g sugar + 30g Vanilla Sugar
130g buttermilk
2 eggs

200g fresh or frozen blueberries

Preheat the oven at 190ºC and line a muffin tray with paper cups.

Mix the dry ingredients in a bowl. To prepare the wet ingredients, melt the butter and add the sugar and vanilla sugar, beating well. Then add the eggs and buttermilk and continue mixing. Combine the dry ingredients with the wet ingredients, then incorporate the blueberries delicately. Fill the paper cups two-thirds and bake for 20 minutes or until a toothpick comes out clean. Place muffins on a cooling rack for ten minutes. Done!