Muffins with Blueberries, Coconut and Lemon Zest
by Editorial Staff
Delicate, airy muffins are prepared in sour milk, with the addition of coconut, blueberries and lemon peel.
Ingredients
- Buttermilk or sour milk – 250 g
- Fresh or frozen blueberries – 150 g
- Coconut flakes – 30 g
- Lemon zest – 1 teaspoon
- Flour – 300 g
- Sugar – 150 g
- Baking powder – 1.5 teaspoon.
- Ground cinnamon – 1 teaspoon
- Salt – 1/8 teaspoon.
- Egg – 1 pc.
- Butter (melted) – 60 g
Directions
- Turn on the oven to preheat to 180 degrees.
- Line 12 muffin molds with paper rosettes.
- In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In a separate bowl, lightly beat the egg and melted butter.
- Add buttermilk and butter mixture to a bowl of flour mixture and stir. Then add the berries, almost all the coconut and lemon zest.
- Put the dough into prepared molds, filling them 3/4 full. Sprinkle with the remaining coconut flakes.
- Place the blanks in a preheated oven, bake muffins with blueberries for 25-30 minutes. The blueberry muffins are done when the wooden stick stays clean when punctured.
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