Lowen Cakes

Key Ingredients You’ll Need

• All-purpose flour: The base of these muffins—don’t overmix!
• Coconut milk (full-fat): Adds a creamy, soft crumb and moisture.
• Coconut extract: Just a small amount gives you flavor without overpowering.
• Fresh blueberries: Sweet, juicy, and classic.
• Lemon juice + powdered sugar: For the bright glaze that ties it all together.
• Coarse sugar: Sprinkled on top for that bakery crunch.
  

Tips for Perfect Blueberry Coconut Muffins

Toss your blueberries in flour so they don’t sink.

Start with a hot oven: That 220°C (425°F) burst gives them a sky-high dome.

Thick batter = tall muffins: Don’t add more liquid.

Don’t overmix: Mix just until you don’t see flour streaks.

Glaze when cool: Let the muffins cool fully or your glaze will melt.

FAQ

Can I use frozen blueberries?
Yes! Don’t thaw them, toss them in flour straight from the freezer and add 1–2 extra minutes to your bake time.

Can I skip the lemon glaze?
Definitely. They’re delicious without it too, especially with just the crunchy sugar top.

Can I double the batch?
Yup! Double everything and bake in a 12-cup muffin tin.

🧊 Storage Tips

• Room Temp: Store in an airtight container for up to 3 days.
• Freezer: Freeze without glaze, then add fresh glaze after reheating. Reheat from frozen at 170°C (340°F) for 8–10 min.

Ingredients

FOr the Mini Cake Batter

• ¾ cup + 1 tbsp (110g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ⅓ cup (70g) granulated sugar
• 1 large egg
• ⅓ cup (80ml) full-fat coconut milk, well-shaken
• 3 tbsp (40g) melted butter or neutral oil
• ½ tsp vanilla extract
• ¼ tsp coconut extract
• ½ cup (75g) fresh blueberries
• 1 tsp flour (for tossing berries)
• 1–2 tsp coarse sugar (for topping)

For the Lemon Glaze

• ½ cup (60g) powdered sugar
• 1-3 tbsp fresh lemon juice
• Optional: ¼ tsp lemon zest

Directions

1. Preheat oven to 220°C (425°F).
   • Line a 6-cup muffin tin or lightly grease it.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. In another bowl or jug, whisk the egg, coconut milk, melted butter, vanilla, and coconut extract.
4. Pour the wet into the dry and stir gently until just combined.
   • The batter will be thick.
5. Toss the blueberries with 1 tsp flour, then gently fold them into the batter.
6. Divide the batter evenly among the muffin cups, filling each nearly to the top.
   • Sprinkle with coarse sugar.
7. Bake for 6–7 minutes at 220°C (425°F), then reduce oven to 175°C (350°F) without opening the door. Bake another 12–14 minutes, until domed and golden.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Make the lemon glaze by whisking the powdered sugar and lemon juice (plus zest if using) until smooth.
   • Drizzle over cooled muffins.

Notes

For best texture, don’t overmix the batter.

Let muffins cool before glazing for that perfect glossy finish.

Store unglazed muffins in the freezer for up to a month and add glaze fresh.