Blueberry & Coconut Muffins

Blueberry & Coconut Muffins

This is a variation on the coconut bread I often make.  Great for an afternoon treat or I often make it in mini size for the lunch box.


1 Cup SR Flour

1 Cup Desiccated Coconut

1/2 Cup Sugar

3/4 Cup Milk

1/2 Cup Frozen Blueberries


1. Gently mix all ingredients until just combined with a large spoon.

2. Spoon into a lined muffin tray.  Makes approximately 12 regular sized muffins.

3. Cook for about 20 min in 170°C (325°F) oven.

Moist, dense and delicious. Plus so easy!

Blueberry & Coconut Muffins

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Kelly loves life at both ends of the spectrum: wearing high heel shoes one day and hiking boots the next; sipping tea out of a pretty cup and slurping hot coffee from a camping mug; challenging herself physically and stopping for quiet unhurried moments to feel the wind on her face. Kelly and her husband Matthew seek to live a fun and adventurous life with their four children and pet bird.

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