Name: Blueberry coconut crumble muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 250 g flour plain; 1 1/2 tsp Robertson's baking powder; 1/4 tsp salt; 170 g castor sugar; 2 eggs extra large; 125 ml vegetable oil; 1 tsp vanilla extract; 160 ml LANCEWOOD® Buttermilk; 80 ml milk; 200 g blueberries fresh or frozen; 100 g flour plain; 40 g castor sugar; 70 g butter cold, cubed; 1/3 cup desiccated coconut

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Ingredients (14)

250 g	flour — plain
1 1/2 tsp	Robertson's baking powder
1/4 tsp	salt
170 g	castor sugar
2	eggs — extra large
125 ml	vegetable oil
1 tsp	vanilla — extract
160 ml	LANCEWOOD® Buttermilk
80 ml	milk
200 g	blueberries — fresh or frozen

Crumble topping:

100 g	flour — plain
40 g	castor sugar
70 g	butter — cold, cubed
1/3 cup	desiccated coconut

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Method:

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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