These blackberry and coconut muffins are a delightful way to use a generous haul of foraged hedgerow blackberries.
I first tried this recipe after picking the season’s earliest blackberries. It began as a simple experiment—tossing ingredients into a bowl and hoping for the best—and happily it turned out wonderfully. The muffins were moist, fruity and lightly coconut-scented, and everyone I shared them with loved them. I’ve rewritten the steps clearly so you can reproduce them at home.
How to make blackberry and coconut muffins
Begin by preheating the oven to 190°C (170°C fan / 375°F). Line a 12-hole muffin tin with paper or silicone cases. Note that cupcake cases are usually smaller than muffin cases, so if you only have cupcake liners you may have a little extra batter.
1. Mix the dry ingredients
Place a sieve over a large mixing bowl and sift the plain flour, baking powder and salt into the bowl. Add the sugar and fresh blackberries to the dry mixture, then stir gently to combine so the berries are evenly distributed and coated in flour—this helps stop them sinking to the bottom of the muffins as they bake.
2. Mix the wet ingredients
Crack the egg into a jug and beat it lightly. Add the milk and the oil, then whisk until the mixture is smooth. I used light olive oil for a mild flavour, but any neutral vegetable oil works well. Oat milk produces a lovely texture and is a good dairy-free choice, though regular milk is fine too.
3. Combine wet and dry
Pour the wet ingredients into the bowl of dry ingredients and fold them together gently until there are no visible streaks of flour. Take care not to overmix—the batter should be mixed just enough for everything to come together. Fold in the desiccated coconut so it’s evenly dispersed through the batter.
Spoon the batter into the prepared muffin cases, using a dessert spoon or small ice cream scoop to get even portions. If you have a few extra blackberries, press one into the top of each muffin for a pretty finish. A light sprinkle of brown sugar on top is optional but adds a pleasant crunchy contrast when baked.
4. Bake the muffins
Place the tray in the preheated oven and bake for 20 minutes. At the 20-minute mark, test a muffin by pressing the top gently with your finger. If the surface springs back, the muffins are done. If a dent remains, return the tray to the oven for another 5 minutes and test again.
When the muffins are cooked through, remove them from the oven and transfer each one carefully to a cooling rack. Let them cool to room temperature before storing. They will keep for a few days in an airtight tin at room temperature, or they can be frozen for longer storage.
These blackberry and coconut muffins are a simple, satisfying bake that highlights fresh berries and light coconut texture. They’re perfect for a weekend breakfast, an afternoon snack, or packed in a lunchbox. I hope you enjoy them as much as we did.
Dessert, Snack
American
blackberry coconut muffins
- 280 g plain flour
- 3 level tsp baking powder
- ½ tsp salt
- 125 g sugar (granulated, caster or brown sugar)
- 150 g fresh blackberries
- 1 egg
- 90 ml light olive oil
- 240 ml milk (oat, dairy or another milk alternative)
- 75 g desiccated coconut
- 12 blackberries (optional, for topping)
- 2 tbsp brown sugar (optional for crunch)
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Preheat the oven to 190°C / 170°C fan (375°F). Line a 12-hole muffin tin with paper or silicone cases.
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Sift the flour, baking powder and salt into a large mixing bowl.
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Add the sugar and fresh blackberries to the dry mix and stir to combine.
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Beat the egg in a jug, then add the oil and milk and whisk until smooth.
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Pour the wet ingredients into the dry ingredients and fold together just until no dry streaks remain. Stir in the desiccated coconut.
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Portion the batter into the muffin cases using a dessert spoon for even distribution.
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Optional: press an extra blackberry into the top of each muffin and sprinkle with a little brown sugar for added texture.
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Bake for 20 minutes. Test by pressing the top of a muffin—if it springs back, they’re done; if it stays indented, bake a further 5 minutes.
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Transfer muffins to a cooling rack. Store in an airtight container for a few days or freeze for longer storage.