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Blueberry and Carob Muffins

This carob muffin follows a simple recipe yet it is soft and flavorful. The basic muffin base is easy to make and it can be flavored with a variety of mix-ins. For this recipe, we are using blueberries but feel free to use your preferred fruits such as strawberries and figs.
Course: Snack
Cuisine: American, Western
Keyword: Baking With Carobs, Carob Muffins

Ingredients

  • 2 cups self-raising flour
  • 1/2 cup brown sugar
  • 1/3 cup coconut, shredded (plus 2 tbsps extra
  • 1 cup frozen blueberries
  • 1 pc egg, lightly beaten
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/3 cup The Australian Carob Co. Raw Carob Powder

Instructions

  • Grease a six-hole muffin pan.
  • Sift flour into a bowl, stir in the brown sugar, blueberries, coconut, egg, buttermilk and oil. 
  • Stir quickly with a large metal spoon until just combined.
  • Spoon mixture into prepared pan. 
  • Bake in moderately hot oven for about 25 minutes.
  • Sprinkle extra coconut on top after cooking.