Blueberry & Coconut Muffins

While most of Britain celebrates bank holiday weekend, I'm at home mourning the end of my six week break off work. If a student feels anxiety at the start of the year, then be sure that a teacher's nerves have doubled. One of the hardest things for me to do while working is remembering to eat breakfast. I'm an early bird which doesn't leave me a lot of time to play with but I've made it my mission to start eating something before I leave the house. 

One easy solution has been to make muffins. They're quick to make and grab for an on-the-go breakfast while I walk around London with bleary eyes, too. But if I've said it once, I've said it a thousand times: I am not a baker. I love cakes and pastries but my mind boggles at the level of precision you need to make a dessert go right! 

Servings: 8 muffins
Prep+cooking time: 50 mins


  • 250g self-raising flour
  • 100g caster sugar
  • 30g desiccated coconut
  • 100g unsalted butter, melted
  • 2 medium eggs
  • 1 cup frozen blueberries
  • 1 tsp vanilla
  • 100ml milk
  • 1 tsp baking powder


1) Preheat the oven to 120°C and grease each muffin mould.

2) Combine all the dry ingredients and fold in all the wet ingredients one at a time. Stir in a large handful of frozen blueberries.

3) Spoon the mix into the moulds evenly.

4) Bake for 30 minutes or until a skewer comes out clean when inserted into the centre.

5) Cool for 10 minutes before serving.