Whole wheat blueberry and coconut muffins
Easy to make muffins filled with the goodness of whole wheat, blueberries and coconut.
Ingredients
- 1¼ cup plain whole wheat flour (I used atta)
- ½ cup desiccated coconut
- 1¼ tsp baking powder
- 3 eggs
- ½ cup vegetable oil
- ½ cup Greek yogurt
- 1 cup caster sugar
- 1½ cup fresh blueberries
Instructions
- Pre heat the oven at 180 deg C and line a muffin tray.
- In a bowl, whisk together the flour, coconut and baking powder.
- In another bowl, whisk together the eggs, oil, yogurt and sugar for minute.
- Make a well in the centre of the flour mixture and tip in the egg mixture.
- Fold in till everything is just moistened and just mixed together.
- Add the blueberries and fold in gently.
- Spoon the mixture into the muffin cases until filled three quarters of the way up.
- Place the tray in the centre of the pre heated oven and bake for 20-21 minutes or till the tops are firm and springy.
- Take out the tray and place on a cooling rack for a couple of minutes.
- Remove the cupcakes from the tray and cool completely on the rack.
- Keep ay leftovers in an airtight container.