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Blueberry Coconut Muffins A.K.A Undercover Scones

Blueberrires

These muffins are without a doubt super tasty but also sneaky due to their scone consistency. After trying this recipe for the first time, I was surprised to discover that my oven had yielded perfect little muffin-shaped scones. The scone-muffins (scuffins?) are delectably dense and rich with the perfect ratio of warm, gooey blueberry goodness. The coconut is subtle and the orange zest adds a little somethin’ somethin’ to the palette. I prefer these served warm with butter or apricot jam.

If you’re looking for a soft and fluffy traditional muffin experience, this sadly isn’t it, but stay tuned for my banana-nut muffin recipe coming soon.

Serves 1 dozen large muffins. Ingredients: 

  • cups all-purpose flour
  • tablespoon baking powder
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 1/2 cup coconut, toasted or flaked
  • 1/2 cup of orange rind, grated
  • egg, beaten
  • 1/4 cup butter, melted and slightly cooled
  • cup 2% milk
  • 1-1/2 cups fresh blueberries (beware of using frozen, unless you want purple cupcakes!)
  • tablespoon all-purpose flour

Instructions: 

  1. Preheat oven to 400 degrees F.
  2. Line a12-cup muffin tin with paper muffin cups (Ikea has great reusable muffin cups in lovely colours, for the environmentally conscious bakers). Set aside.
  3. Mix together the flour, baking powder, sugar and salt. Stir in toasted coconut.
  4. Combine egg, melted butter and milk. Add to dry ingredients and mix lightly until combined.
  5. Fold blueberries into the batter – it’s all happening!
  6. Spoon batter into muffin cups. Bake at 400 degrees F for 15-17 minutes or till they pass the toothpick test and turn golden-brown on the edges.
  7. Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.
  8. Serve with a dollop of jam, tea and good company.

Recipe inspired by Food52.com

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