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!



Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store
Helen Grace

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