Blueberry and coconut muffins
Staying at home may become the opportunity to do something all together, with our parents, our children, our partner. And why not preparing yummy muffins with coconut and blueberries that will fill the home with a sweet scent of vanilla and coconut? A snack that children and adults will love, suitable for everybody, also for those who are lactose intolerant, or for those who have to keep under control the body weight or the cholesterol. And the muffins are so soft and fragrant that it will be difficult to resist!
200 grams of semi whole wheat flour
50 grams of whole wheat flour
25 grams of wheat starch
70 grams of whole cane sugar
2 tablespoons of yogurt (cow’s or soy’s)
200 ml of milk (cow’s or soy’s)
50 grams of coconut flour or blended coconut flakes
1 pack of yeast in powder
50 grams of extra virgin olive oil
1/2 teaspoon of vanilla powder
100 grams of frozen blueberry, thawed
Molds for muffins
In a bowl whisk the egg with the sugar until you’ll obtain a light and homogeneous mixture. Add the yogurt, the oil and the milk, stir. In another bowl mix the flour, the yeast, the starch, the coconut and the vanilla. Pour these ingredients into the whisked egg. Incorporate the blueberries with slow movements from bottom to top. Distribute the dough in the molds and bake in static oven at 180°C for 30 minutes. Take from the oven and have a wonderful snack!