I never (ever) have buttermilk at home so make it myself but for these I wanted a little bit of coconut flavour so decided to try coconut buttermilk. Did you know why buttermilk is preferred for muffins? While reading up on making my own coconut buttermilk, a few sources said the acidity of buttermilk reacts with the raising agent (either in Self Raising flour or baking powder/soda) to get a better rise. Anyway, back to the recipe..
To make your own buttermilk you just need 250ml milk with 1 tablespoon of white vinegar. Plain milk + vinegar will make your normal buttermilk, but I replace the milk with coconut milk or coconut cream. Now coconut milk is probably a better substitute, but I had some leftover cream in the fridge to be used, so cream it was this time. Mix the milk/cream and vinegar together and leave for 5 minutes and voila, buttermilk.
Coconut Berry Muffins
300g (2 cups) self-raising flour
155g raw caster sugar or brown sugar
280g frozen berries
60ml (1/4 cup) vegetable oil
1 egg, lightly whisked
250ml (1 cup) coconut buttermilk or buttermilk (instructions above)
- Preheat fan-forced oven to 190°C and line your muffin trays with muffin papers
- Combine flour, milk, berries, coconut buttermilk and egg and stir until everything is just combined.
- Spoon batter into muffin papers and bake for 25 minutes or until a skewer inserted comes out clean.
- Cool on a wire rack.