Coconut-Berry Bookclub Muffins

Friday, February 5, 2021

  • 1 + 1/3 cups (315 mL) buttermilk (you can also use sour cream or yogurt thinned with a little milk)
  • 1 large egg
  • 1/3 cup (80 mL) oil (such as vegetable, safflower, sunflower, or olive oil)
  • 1/4 cup (50 grams) lightly packed dark brown sugar (I only had light brown on hand, so I used slightly less than 50 grams and added a teaspoon of molasses)
  • Zest of 1 lemon
  • 1 + 1/2 cups (185 grams) oat bran (or use 1 + 1/2 cups, or 90 grams, of wheat bran, as called for in the original recipe)
  • 1 cup (125 grams) all-purpose flour (although these muffins are so fluffy with all-purpose, I bet they could hold up to whole wheat without much trouble)
  • 1 + 1/2 teaspoons (8 grams) baking powder (preferably aluminum-free)
  • 1 + 1/2 teaspoons (8 grams) baking soda
  • 1/4 teaspoon table salt (or fine sea salt)
  • Approximately 1/2 cup sweetened, flaked coconut, divided
  • Generous 3/4 cup mixed berries (I used a frozen blend of blueberry, blackberry, and raspberry; no need to thaw first)
  1. Heat oven to 425 F. Butter and flour a 12-cup muffin tin, or coat with nonstick spray.
  2. Whisk buttermilk, egg, oil, brown sugar, and lemon zest together in a small bowl.
  3. Whisk bran, flour, baking powder, baking soda, and salt in a large bowl.
  4. Stir wet mixture into dry until just combined and still a bit rough.
  5. Combine the berries and coconut in a small bowl, reserving a handful of coconut to sprinkle on top of the muffins before baking.
  6. Spoon 2 tablespoons of batter into each prepared muffin cup. Add about 2 teaspoons (I just eyeballed here) of the fruit-coconut mixture to each, dividing the filling evenly between the muffins. Spoon the remaining batter (about 1 tablespoon each) over the fruit, spreading it just a little to cover any rogue berries—top muffins with reserved coconut.
  7. Bake muffins for a total of 16–18 minutes, rotating the pan once midway through baking time for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not overbake. Let muffins cool in the pan on a wire rack for 10 minutes before removing from tin.
  8. Muffins will keep at room temp for 3 days, longer in the fridge, and even longer in the freezer. I usually keep a couple at room temp or in the fridge for immediate snackery, then lovingly wrap the rest in a little cling wrap before nestling them all together in one big freezer Ziploc. Then, any time I want a hit o’ bran, I grab a muffin, zap it in the microwave for 30 seconds to 1 minute, and voilà! It’s muffin time!

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Helen Grace

Pursuing the simple joys of butter, flour, and eggs, 52 weeks a year.