Blueberry, White Chocolate & Coconut Muffins

Treats

Muffins are the perfect treat, they are so easy to make and a real crowd pleaser.

The inspiration for these muffins came about whilst completing one of the New Zealand Great Walks called the Routeburn. These walks are generally greater than two days in length where your sleeping options are either to camp or share bunk-style huts. Either way everything you need for the hike has to be carried by you. As food is quite heavy, your meals need to be light. Oftentimes, the first day is the hardest as you adjust to your pack, being on your feet walking for hours on end and scaling repeated heights. This is where I tasted one of the most delicious muffins of all time as my friend who waved me off at the start had packed a surprise treat. 

Here I’ve tried my best to recreate it to share with you.

Makes 15 medium sized muffins.

Blackberry, Coconut & White Chocolate Muffins, Delalicious

  • 325g wholewheat flour
  • 195g plain flour
  • 130g dark brown sugar
  • 6 tsp baking powder
  • zest of 1 lemon
  • 3 tbsp coconut, threaded or dessicated
  • 150g white chocolate, chopped into small chunks
  • 3 eggs, lightly beaten
  • 250g butter, melted
  • 130g blueberries, fresh or frozen
  • 150ml milk
  1. Preheat an oven to 180°C fan and oil silicon muffin trays or line metal muffin trays.
  2. Sift the flour, sugar and baking powder together in a large mixing bowl.
  3. Stir through the lemon zest, coconut and white chocolate.
  4. Add the eggs, butter, blueberries and milk to the bowl and stir to combine – try not to overmix.
  5. Spoon the mix evenly into the prepared muffin trays.
  6. Bake for 25 minutes or until a skewer comes out cleanly.
  7. Remove from the oven and allow to cool on a wire-rack.

Berry & Oat Muffins

Treats

These muffins are made for a satisfying meal on the go! Jam-packed with slow release carbs, berry goodness, only two tbsp honey & essential magnesium makes them ideal for a quick breakfast or gear bag friendly post-training snack. Use whatever berries you like or add some chopped nuts or chunks of dark chocolate, the possibilities are endless! They will stay fresh for at least four days in an air-tight container or else you could freeze them if any last that long.

  Makes 12 muffins.

  • 7oz oats
  • 1oz desiccated coconut
  • 1.5 tsp baking powder
  • pinch of salt
  • 4oz butter
  • 2 tbsp honey
  • 1 egg
  • 2 over-ripe bananas
  • 1/2 tsp vanilla essence
  • 4 tbsp natural yoghurt
  • 4 fistfuls berries (blueberries & raspberries are my favourite)
  • coconut flakes
  1. Preheat an oven to 180°C and line a muffin tray with cases.
  2. Place the oats in a blender or food processor and blitz until they form a coarse flour. Mix the oat flour with the desiccated coconut & baking powder in one bowl. 
  3. In a separate large mixing bowl, using a handheld beater, cream the butter & honey together until light & fluffy. 
  4. Beat through the egg (the mix might look a bit curdled, you haven’t gone wrong I promise!).
  5. Mash the bananas & vanilla essence together before adding to the butter mix. Stir through the flour until well combined.
  6. Finally add the yoghurt & berries to the mix & combine. 
  7. Spoon the mix evenly amongst the muffin cases, top with some fresh oats and coconut flakes before placing in the oven for 15-20 mins until golden brown or a skewer comes out clean.