Blueberry and Coconut Muffins

A misspent afternoon of baking. I baked these lovely heart-shaped blueberry and coconut muffins. 

I will share with you the recipe. I adapted the standard blueberry recipe which is from Sheherazade Goldsmith's, A Slice of Organic Life. 

2 Eggs (lightly beaten)

140g Wholemeal Flour

140g Plain Flour

2 teaspoons Baking Powder 

1 teaspoon Baking Soda 

50g Butter 

50g Honey or Sugar

85g and then some of Blueberries

275g Rachel's coconut natural yoghurt (yum)

• Mix the flour, the baking powder and baking soda.
• Melt the butter and sugar/honey together 
• Make a well in the centre (blah blah blah) the melted sugary butter, the blueberries, eggs, and yoghurt. 
• This is the important muffiny bit; mix gently and not too much. This, I have discovered, makes it light and fluffy because of... science! 
• Bake them till the tops are golden brown at 180 degrees.