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

  1. Turn on the oven to preheat to 180 degrees.
  2. Line 12 muffin molds with paper rosettes.
  3. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In a separate bowl, lightly beat the egg and melted butter.
  4. Add buttermilk and butter mixture to a bowl of flour mixture and stir. Then add the berries, almost all the coconut and lemon zest.
  5. Put the dough into prepared molds, filling them 3/4 full. Sprinkle with the remaining coconut flakes.
  6. 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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