The Pioneer Woman Tasty Kitchen
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Coconut Blueberry Wholemeal Muffins

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Level: Easy

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Description

Sometimes you just need something a little sweet, right!? Well, I’ve got a treat for you! These wholesome and healthy Coconut Blueberry Wholemeal Muffins are full of coconutty goodness and loaded with nutritious blueberries.

Ingredients

  • 200 grams Wholemeal Flour (Whole-wheat Flour)
  • 100 grams Desiccated Coconut
  • 2 Tablespoons Coconut Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 150 milliliters Coconut Milk, Full Fat
  • 70 grams Coconut Oil, Melted
  • 50 grams Honey
  • 2  Large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Apple Cider Vinegar
  • 1  Lemon (Zest And 2 Tablespoons Of Juice)
  • 175 grams Blueberries
  • 3 Tablespoons Flaked Coconut To Decorate (Optional)

Preparation

Gather your equipment and prepare your ingredients. You’ll need to preheat oven to Gas Mark 3/ 325°F/ 165°C and grease a 12 hole muffin tin with coconut oil or pop in some muffin cases.

Add all the dry ingredients (wholemeal (whole-wheat) flour, desiccated coconut, coconut sugar, baking powder, baking soda) to a large bowl. Give everything a quick mix to combine.

Next, combine the wet ingredients (coconut milk, coconut oil, honey, eggs, vanilla extract, apple cider vinegar, lemon juice and lemon zest) in a medium-sized bowl. Whisk to combine.

Now, gently fold the wet ingredients into the dry ingredients until just combined, adding the blueberries during the last couple of folds. Avoid overmixing to avoid the muffins becoming too dense.

Scoop the batter into the muffin tin. You can be generous when filling! To decorate, and for extra coconut goodness, sprinkle flaked coconut over the top of each muffin and then bake for 18-20 minutes.

Once baked, remove the muffins from the oven. You’ll know they are cooked to perfection when you poke them with a skewer, and it comes out clean. After 5-10 minutes, remove the muffins from the muffin tin and place them on a wire rack to cool.

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