Blueberry and Coconut Muffins | The Neff Kitchen

Ingredients

• Coconut Crumb:
• 1/4 cup flakes or shredded coconut
• 3 tbsp plain flour
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• 3 tbsp butter, softened
•  
• Muffin:
• 125 ml vegetable oil
• 200 g caster sugar
• 2 eggs
• 1 tsp vanilla essence
• 300 g plain flour
• ½ tsp salt
• 2 tsp baking powder
• 1 ½ tsp ground cinnamon
• 1/2 cup flaked or shredded coconut
• 150 ml buttermilk
• 250 g blueberries (2 punnets)