blueberry & coconut muffins

It's been awhile since my last 'In the Kitchen' post but trust me, I haven't given up on this book yet. Recipe #15 was a batch of blueberry & coconut muffins baked in a spare moment on a weekend. I just remember there being an urge to bake and within seconds, I was opening up kitchen drawers, pulling things out and no sooner was the batch of blueberry & coconut muffins in the oven baking, I was flipping through the book, and mixing up my next recipe.

Anyway, let's start off with the blueberry & coconut muffins. Whenever I bake now, it's an opportunity for J to practice his photography - look how focused I look in this pic! Haha!

Muffin batter doesn't take long to whip up. The trick is to keep the batter lumpy - don't overmix.

I've seen others neatly scoop out batter with an ice cream scoop but for me, 2 spoons seem to do the trick.

This batch took about 15 minutes to cook. Generally if your muffins are looking like this (golden brown and crunchy on top), they're ready.

I love muffins when they come out of the oven (they smell great and taste great too). This recipe used coconut cream so had quite a rich texture to it - having the one will probably keep you quite full.

So continuing my praises for 'In the Kitchen', this recipe was a real charm and definitely one that I'll use again. I found that with the coconut cream in the recipe, it was better for these muffins to be kept in the fridge and then reheated in the microwave; this way they just seemed to keep for a bit longer. Strangely enough, the recipe only makes 10 muffins but you could always double up the recipe if you need to. Anyway, I've got so many cookbooks fighting for my attention at the moment, will have to keep this post short and sweet!