Makes 8 large tulip cases or 12 regular


225g flour

15g baking powder

100g sugar

pinch salt

50g toasted flaked coconut

1 egg

65g butter, melted

250ml milk

200g blueberries

For the water icing

225g icing sugar

zest and juice half lemon

15ml water


1. Mix the dry ingredients in one bowl, and the wet in another

2. Combine into one bowl

3. Toss the blueberries in flour, fold in

4. Spoon into 12 muffin cases, bake at 180°C for approximately 25-30 minutes and then cool

5. Combine all ingredients to make the icing, spoon onto muffins

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