These blackberry and coconut muffins are a great way to use up a good haul of foraged hedgerow blackberries!
I first made this recipe last week after picking my first blackberries of the season.
I literally threw ingredients into a mixing bowl and kept my fingers crossed.
In full transparency, this method of recipe creating doesn’t always end well for me. But in this case the resulting muffins were sublime, and everyone I shared them with gave very positive feedback. So I figured I’d better recreate the recipe for you too!
How to make blackberry and coconut muffins
Before starting, switch the oven on to 190C/170C fan (375F).
Line a muffin tray with paper or silicone muffin cases. Remember that muffin cases are slightly larger than cupcake cases, so if that’s all that you have, you may end up with a little extra batter leftover.
1/ mix the dry ingredients
Balance a sieve over a mixing bowl and sieve the flour, baking powder and salt through it.
Add the blackberries and sugar and mix together well.
2/ mix the wet ingredients
In a jug, crack and beat one egg.
Then pour in the milk and oil.
I used a light olive oil but you could use any mild flavoured vegetable oil.
Beat together well.
3/ mix dry and wet together
Pour the jug of wet ingredients into the bowl and mix together just until there are no patches of dry flour left. Don’t overmix.
Scoop up about desert spoon full of batter and place into a muffin case.
Annoyingly, I was out of the normal white paper muffin cases that I usually use.
So instead I got the chance to crack out these fancy cases that I’d clearly been saving for best!
If you have any blackberries spare, feel free to top each muffin with an extra large, juicy berry.
And whilst the sprinkle of brown sugar on top is entirely optional, I do love the little crunch this gives the finished muffins.
4/ bake the blackberry and coconut muffins
Place the baking tray into the preheated over and set a timer for 20 minutes.
Check to see if they’re cooked at this point by pressing the top of one muffin gently with a finger. If the cake bounces back up, they’re ready.
However, if the dent stays in the top of the muffin then pop them back in the oven for another 5 minutes.
When done, remove the tray from the oven and carefully place each muffin onto a cooling rack to cool.
When at room temperate they can be stored in an air tight tin for a few days, or frozen to enjoy at a later date.
I hope you enjoy them as much as we did!
- 280 g plain flour
- 3 level tsp baking powder
- ½ tsp salt
- 125 g sugar - I used granulated sugar, but you could use caster or even brown sugar if you prefer
- 150 g fresh blackberries
- 1 egg
- 90 ml light olive oil
- 240 ml milk - I used oat milk, but you could use any dairy or milk alternative you fancy. You could even just use water to make it a more frugal recipe, they’ll still be delicious!
- 75 g desiccated coconut - use the sugar free coconut
- 12 blackberries - optional, only if you have some spare
- 2 tbsp brown sugar - optional, but delicious!
Preheat the oven 190C/170C fan (375F)
Line a muffin tin with 12 paper or silicone muffin cases.
Lay a large sieve over a mixing bowl.
Measure out the flour, baking powder and salt into the sieve and sift into the bowl.
Add in the blackberries and sugar and mix together well.
Crack the egg into a jug and beat well.
Add in the oil and milk.
Pour the jug mixture into the bowl mixture and fold together just until there are no more patches of flour showing.
Use a dessertspoon to measure out the muffin batter into the muffin cases. try to get an even amount in each cup so they cook evenly.
OPTIONAL: Place a blackberry on top of each muffin and sprinkle with ½ teaspoon of brown sugar for a little extra crunch.
Place the muffin tray into the oven and bake for 20 minutes.
Remove the tray at this point and gently press a finger into the top of a couple of muffins. If the cake springs back when you remove your finger they’re ready. If however there’s still a dent, replace the tray into the oven and cook for another 5 minutes.
When cooked, remove the tray and carefully place each muffin onto a cooling rack. When at room temperature, place into an air tight container where they’ll last for a few days. Otherwise you can store them in the freezer for a month or two.