Recipe: Light, fluffy blueberry and coconut muffins (vegan or non-vegan)

Unexpected 6.30am baking two days before my three (and final) exams of uni? Yep. And the result.. blueberry and coconut-y muffins! Vegan-friendly.

I feel like my recipes are really considerate of vegans. They’d like totally not bully them at school. I mean not that I ever got bullied, but kids can be so mean. My muffins aren’t. You should try them out.

Makes 8 small muffins

Ingredients

  • 160 g self raising flour
  • 1 tsp baking powder
  • 25 g dessicated coconut
  • 60 g sugar (50 g if having them with icing – picture below)
  • 120ml milk
  • 1 tsp apple cider vinegar
  • 80 ml oil
  • Vanilla
  • Chia seeds
  • Blueberries

Method

  1. 180°C.
  2. Measure the milk and add the vinegar. Wait a bit until it thickens a little (or at least when there’s obviously been some kind of change. If nothing happens, add a little more vinegar.)
  3. Measure the dry.
  4. Add the oil, vanilla and milk mixture.
  5. Fold in the blueberries.

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Notes:

  • Use this basic muffin recipe and make them whatever flavour you fancy! Lemon and lime, raspberry and milk chocolate, cinnamon sugar!
  • I just threw some chia seeds in there because they were lying around. Not necessary and not trying to make these all superfoody – I just like their squeakiness!
  • No need to toast the coconut for the inside of the muffin, but please do brown them a bit in a pan if sprinkling them on top! Not giving them toast is like not melting cheese that’s on a pizza.

 

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Recipe: Lemon curd, yoghurt and chia seed muffins

Really moist, really lemon-y, not-too-unhealthy muffins.

Lemon muffins

I don’t like it when an ingredient is included in the name of something in the supermarket, a coffee shop or a recipe title when there’s really not enough of it to be a part of its name. Because of this irrational pet peeve, I try to find as many ways I can to cram that something into what I’m making. So for these lemon muffins, I used the zest and juice of a lemon in the muffin and whipped up a super easy lemon curd for the middle. Homemade lemon curd sounds like a lot of effort, but I tweaked a recipe to make it as easy as possible, ’cause not everyone has the time to make everything from scratch.

Poppy seeds were used in the ones in the picture because well, the so-called “city” I live in doesn’t sell chia seeds. Surprising right? Since chia seeds seem to be everywhere these days. If you want more of a crunch, stick with poppy seeds but I think chia seeds have a unique texture and bring something a bit different to these muffins. I also really like the moisture, texture and subtle flavour of yoghurt in them.

10-11 muffins

Ingredients

Lemon curd
– makes 1/4 of a regular jam jar. In other words, makes enough for these muffins as well as a bit extra to spread on 3 or 4 slices of toast

  • 1 lemon
  • 50 g sugar
  • 25 g butter
  • 1 egg

Muffins

  • 225 g self-raising flour
  • pinch of salt
  • 120 ml oil
  • 120 g caster sugar
  • 160 ml yoghurt
  • 1 lemon – zest and juice
  •  vanilla (1 tsp-ish)
  • 1 egg
  • 2 and 1/2 tbsp chia seeds

Method

Lemon curd

  1. Dissolve lemon juice (and zest if you can be bothered to wash the grater), sugar and butter over a bain-marie.
  2. Whisk the egg in a medium bowl.
  3. Slowly whisk the hot lemon mixture into the egg.
  4. Pour it all back into the bowl over the bain-marie and heat gently for 5 minutes, whisking every now and again.
  5. Heat for a further 5 minutes, switching to a wooden spoon.
  6. Remove from heat (making sure it leaves an empty trail when you run your finger through the back of the spoon).
  7. Sieve.
  8. Cover to prevent a skin from forming.

Muffins

  1. Preheat oven to 200°C.
  2. In a medium bowl, measure out flour and salt.
  3. In a large bowl, whisk together oil, yoghurt, sugar, lemon zest and juice.
  4. Whisk in the egg and vanilla.
  5. Fold dry to wet in 2 halves, folding in the seeds just before it’s all combined.
  6. Line muffin tin with cases.
  7. Add a tablespoonful of batter into each case, spoon a heaped teaspoon of lemon curd into the middle and top up with another tablespoon of batter.
  8. Bake for about 20 minutes or until golden and cocktail stick comes out clean (rotate the tray half-way through)
  9. Cool and enjoy!

Recipe notes:

  • As I said, try using poppy seeds or chia seeds.
  • For even more lemon and if you can get your hands on some, use lemon yoghurt!
  • Bear in mind the lemon curd thickens a little as it cools, so if it thickens up quite quickly, simply pull it off the stove earlier : )
  • If you don’t have the time for lemon curd, fill the cases with a bit more cake mixture and drizzle with a simple lemon icing (icing sugar + lemon juice) once cooled. Genuinely taste just as nice!