Blueberry coconut crumble muffins

Bibby's Kitchen
12 servings Prep: 10 mins, Cooking: 25 mins
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Enjoy with a steaming cup of coffee.

By Food24 June 01 2016
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Ingredients (14)

250 g flour
1 1/2 tsp Baking powder
1/4 tsp salt
170 g castor sugar
2 eggs — extra large
125 ml vegetable oil
1 tsp vanilla extract
160 ml Buttermilk
80 ml milk
200 g blueberries — fresh or frozen
Crumble topping:
100 g flour
40 g castor sugar
70 g butter — cold, cubed
1/3 cup desiccated coconut
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Preheat the oven to 200º C. Line a 12-hole muffin tin with cupcake liners.

Sift together the flour, baking powder, salt and castor sugar.In a jug, whisk together the eggs, vanilla, buttermilk and milk.

Pour the wet ingredients into the sifted flour and mix lightly to combine. Fold through three quarters of the blueberries.

Spoon the batter into the prepared muffin tin.

To make the crumble topping, place the flour, castor sugar and butter in a bowl. Rub the butter into the flour until bread-crumb like texture. Add the coconut and combine.

Pile the crumble generously on top of the muffin batter and stud with the remaining blueberries. Bake for about 25 minutes until cooked through and golden on top.

Cool for several minutes in the tin before transferring to a wire rack. Store in an air-tight container. These muffins keep well for serval days.

Reprinted with the permission of Bibby’s Kitchen@36.

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