Blackberry & coconut muffins

Blackberry & coconut muffins

  • 2 packages of Driscoll's blackberries (4½ ounces/125 gram)
  • 1 pound/450 gram of plain flour
  • 5 ounces/150 gram of butter
  • 9 ounces/250 gram of shredded coconut
  • 1 lemon
  • 125 ml coconut liqueur
  • 250g sugar
  • 125 ml whipping cream
  • 1 vanilla pod
  • 1 tablespoon of baking powder
  • salt

45 min | 12 servings | breakfast | kid friendly | average

Blackberry and coconut muffins



  • Keep 12 blackberries separate to put on top of the muffins.
  • Preheat the oven to 150 °C.
  • Brush the muffin tin with oil.
  • Melt the butter in a pan.
  • Mix the shredded coconut and sugar in a bowl.
  • Add the melted butter, the coconut liqueur, lemon zest and juice and cream.
  • Halve the vanilla rod length wise, scrape out the seeds and add these to the bowl.
  • Mix everything well.
  • Put flour, baking powder and salt in a different large bowl.
  • Slowly add the coconut mixture while stirring.
  • Mix together thoroughly
  • Fold the blackberries through the mixture
  • Using two spoons, fill the muffin tin with the coconut mixture right up to the edge.
  • Gently push a blackberry in the middle of each muffin.
  • Bake the muffins in the preheated oven for approximately 25 minutes until they are golden brown and cooked in the middle.
Leafs Blackberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.