Muffins are a favourite in our house. As a bonus they are quick & easy to mix up, ready in no time. these blueberry and coconut ones are delicious!
Blueberry and coconut muffins
2 1/2 cups (375g) self-raising flour
90g butter, chopped
1 cup (220g) caster sugar
1 1/4 cups (310ml) buttermilk
1 egg, beaten lightly
1/3 cup (30g) desiccated coconut
150g fresh or frozen blueberries
2 tablespoons shredded coconut
Preheat oven to moderately hot. Grease 12-hole (1/3 cup/80ml) muffin pan.Place flour in large bowl, rub in butter. Stir in sugar, buttermilk, egg, desiccated coconut and blueberries until just combined; do not over-mix. Divide mixture among holes of prepared pan; sprinkle over shredded coconut. Bake in moderately hot oven about 20 minutes.Stand muffins in pan 5 minutes; turn onto wire rack to cool.