Blueberry and Coconut Muffins

Blueberry and Coconut Muffins are moist and crunchy and easy to make at any time. The blueberries ooze out into a jammy crust which is delicious!These Blueberry and Coconut Muffins are really moist and delicious. Whilst I'm normally moaning that I can't find ingredients here in France, I've recently discovered that a local supermarket sells prepared fresh coconut! I'm all for not buying ready prepared food but there is a limit. Next I saw blueberries nearby which got me thinking: hot gooey blueberries and crunchy fresh coconut; it had to be done...    First chop the coconut around 1 cm. Blueberry and Coconut Muffins are moist and crunchy and easy to make at any time. The blueberries ooze out into a jammy crust which is delicious! Make up a basic muffin batter with butter, sugar, eggs, creme fraiche and flour. Blueberry and Coconut Muffins are moist and crunchy and easy to make at any time. The blueberries ooze out into a jammy crust which is delicious!  Stir in the blueberries and muffins and divide between muffin cases. Blueberry and Coconut Muffins are moist and crunchy and easy to make at any time. The blueberries ooze out into a jammy crust which is delicious! Bake at 170 degrees C for about 20-30 minutes until golden. Blueberry and Coconut Muffins are moist and crunchy and easy to make at any time. The blueberries ooze out into a jammy crust which is delicious! These blueberry muffins are deliciously jammy when hot! What's your favourite blueberry dessert?
Blueberry and Coconut muffins
Serves 6
Blueberry and Coconut Muffins are moist and crunchy and easy to make at any time. The blueberries ooze out into a jammy crust which is delicious!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 125g butter
  2. 125g self raising flour
  3. 125g caster sugar
  4. 2 eggs
  5. 2 tbsp creme fraiche
  6. 100g fresh blueberries
  7. 75g chopped fresh coconut
Instructions
  1. Cream together the butter and sugar.
  2. Add the eggs and creme fraiche with 1 tbsp of the flour.
  3. Fold in the remaining flour with the blueberries and coconut.
  4. Transfer to 6 muffin cases and bake at 170 degrees C for about 20-30 minutes.
Notes
  1. Use dessicated coconut instead. The muffins will not rise as much.
Chez Le Rêve Français http://chezlerevefrancais.com/
             

6 Comments Add yours

  1. Yum yum, how coincidental, we just found and bought some prepared fresh coconut this week also – the first time we have seen it or bought it! Super U!

    1. amandrawren70@gmail.com says:

      Same here! I couldn’t resist and keep going to the fridge to sneak some more! x

  2. ChgoJohn says:

    I’m with you, Amanda. I really try to keep clear of processed and/or prepared foods but there is a limit, When preparing fresh can — and will — cause bodily harm I reach for prepared. Me with a whole coconut will not end well for either of us. I do love blueberry muffins and think that adding the coconut is a great idea.

    1. amandrawren70@gmail.com says:

      Thanks John I totally agree. We have enough disasters around here requiring tools without asking for trouble!

  3. kayrpea61 says:

    Oh, yummy, I’m on my way over 😉

    1. amandrawren70@gmail.com says:

      Thank you. It’s in the high thirties, no baking today!

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