Summer in the UK has become my favourite place, purely for the amount of Blackberries I am able to buy during the season. I put it these juicy babies in literally every dish, I am OBSESSED! Most of all I want you all to be obsessed too! Best way to start with that, is to introduce you to my Blackberry & Coconut Breakfast Muffins. Well to be honest you can eat them anytime of the day, but I figured with all the blackberries in them, they were healthy enough to have for breakfast, right?!
The muffins are packed with blackberries, which makes them super juicy. They are so juicy, they feel quite heavy - that is also because the blackberries sink to the bottom. Something I am still trying to figure out, any advice on how to keep the blackberries distributed evenly, would be very welcome!
I added in desiccated coconut to the muffins, well because I’m part Zanzibari and if I didn’t sneak in my coconut then who even am I?! But jokes aside the subtle texture they give is fabulous.
You could most definitely use this same recipe to make cupcakes, the batter wouldn’t need to be adapted, just use smaller cups instead.
Lastly, as I always say for any cake batter, the less mixing, the better the result. These can still be fluffy regardless of the amount of juice they will hold if you allow the batter to keep the air locked in.
Heat your oven to 200°c and line 12 muffin holes.
Add all the ingredients into a mixing bowl, except for the blackberries.
Mix together all the ingredients, till it’s smooth and no flour is left at the bottom.
Add in the blackberries and carefully fold them in, trying not to break them up.
Separate the batter evenly across all the muffin cases, they should fill slightly over half way.
Cook for 20-25mins, or until cooked all the way through.
And enjoy for breakfast!
250g Self Raising Flour
125g Caster Sugar
50g Desiccated Coconut
200g Dairy Free Butter (or Normal)
50ml Coconut Milk
1 Large Egg
Juice & Zest of 1 Lemon