Blueberry and coconut muffins

• 300g (2 cups) self-raising flour
• 155g (3/4 cup) caster sugar
• 35g (1/3 cup) desiccated coconut
• 125g butter, melted
• 125ml (1/2 cup) buttermilk
• 2 eggs, lightly whisked
• 125g punnet blueberries

1. Step 1
   Preheat oven to 180°C. Line ten 150ml-capacity muffin pans with paper cases.
2. Step 2
   Combine the flour, sugar and coconut in a bowl. Add the butter, buttermilk and egg, and stir until combined. Stir in the blueberries.
3. Step 3
   Spoon among the prepared pans. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly before turning onto a wire rack to cool completely.