I’m back in the land of berries!!! Strawberries, blueberries, blackberries, raspberries… I can’t get enough. As much as I love mangoes, nothing can compare to all this sweet-tart berry goodness. Just look at these beauties, doesn’t it make you drool??
So today we’re gonna have an East-meets-West, “tropics + cool climate = awesome” type of recipe. It’s the coconut blueberry muffins I presented in one of my cooking classes this past spring, but now with ANY BERRY YOU WANT!!! How’s that for flexibility?? Sounds like my kind of recipe!
The sweet, nutty flavour of coconut combines so perfectly with the tart juiciness of any summer berry, it’s like a match made in heaven. Be sure to use unsweetened coconut for the best flavor and texture.
You can use frozen berries if you can’t find fresh… but if you are in North America or Europe this summer, you WILL find any fresh berry you want. And trust me, they will all be perfectly delicious in this recipe. I used a combination of blueberries and raspberries this time. The blueberries were super-sweet, while the raspberries added a bright tartness and lovely pop of colour. I’ve also used strawberries with big success. It all works!
Enjoy! And love summer…
Coconut Berry Muffins
- 1 cup whole wheat pastry flour
- ½ cup coconut flour
- ¼ cup coconut (or other unrefined) sugar
- 1/3 cup unsweetened dried coconut
- 1 t. baking powder
- ½ t. baking soda
- ½ t. salt
- 2 T. flax meal + 6 T. water (mix & let stand 5 min)
- 1 ¼ c. unsweetened almond milk + 1 T. apple cider vinegar
- 2 T. coconut oil, melted
- 1 t. vanilla
- 1 cup fresh or frozen berries
- ~ 1 T. coarse sugar for sprinkling on top
- Heat oven to 200 C (400 F).
- In a large mixing bowl, combine flours, sugar, dry coconut, baking powder, baking soda, & salt.
- In a smaller bowl, combine flax/water mixture, almond milk/vinegar mixture, coconut oil, and vanilla. Whisk well to combine. Don’t worry if it looks curdled, this is normal.
- Add milk/flax mixture to flour mixture, and stir lightly to combine, taking care not to overmix- mix it just enough to moisten the dry ingredients. Gently stir in the berries.
- Scoop into the muffin tin, and sprinkle sugar over top. Bake for 15-18 minutes or until a wooden pick comes out clean. Makes 10-12 muffins.