Blackcurrant and Coconut muffins – Willey’s Weekly Bake 152


This weeks bake is another seasonal one using up blackcurrants from the garden. The fruit often only associated with Ribena is a sharp and sour but has a delicious flavour and colour. I was trying to google and find new ways to use up the abundance of them we had in the garden and found a few pairings of blackcurrant and coconut but being super busy I wanted some thing quick and simple so made my own recipe of these muffins.


  • 225g Plain Flour
  • 100g Caster sugar
  • 3 tsp of Baking powder
  • 1 drop of vanilla bean paste
  • 1 egg
  • 90ml Vegetable oil
  • 200ml Milk
  • 65g Desiccated coconut (Plus a little extra for the decoration on top)
  • 200g Blackcurrants


  1. Firstly pre-heat the oven to 180 degrees celcius. Line a muffin tin with 12 cases.
  2. In a large bowl mix the flour, baking powder, and coconut together.IMG_69AD85310853-5
  3. In a jug or a smaller bowl mix the wet ingredients including; oil, milk, sugar, egg, vanilla bean paste and blackcurrants.
  4. Add the wet mixture into the bowl of dry ingredients.IMG_69AD85310853-8
  5. Mix together gently folding the mixture, do not over mix as this will cause the muffins to be tough and not light and fluffy.IMG_69AD85310853-6
  6. Fill the muffin tins and sprinkle with a little of the desiccated coconut to decorate.IMG_69AD85310853-4
  7. Bake in the oven for 25-35 minutes until lightly golden brown on top. Enjoy warm or leave to cool.


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