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:
- 2 cups all-purpose flour
- 1 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
- 1 egg, beaten
- 1/4 cup butter, melted and slightly cooled
- 1 cup 2% milk
- 1-1/2 cups fresh blueberries (beware of using frozen, unless you want purple cupcakes!)
- 1 tablespoon all-purpose flour
- Preheat oven to 400 degrees F.
- 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.
- Mix together the flour, baking powder, sugar and salt. Stir in toasted coconut.
- Combine egg, melted butter and milk. Add to dry ingredients and mix lightly until combined.
- Fold blueberries into the batter – it’s all happening!
- 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.
- Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.
- Serve with a dollop of jam, tea and good company.
Recipe inspired by Food52.com