Annie Bell’s mini blueberry coconut loaves recipe

These muffin-style loaves are especially tasty.

mini blueberry coconut loaves
Chris Alack


90g coconut oil, melted
150g wholemeal rye flour
1 heaped tsp baking powder, sifted
1 heaped tsp coconut flour
1 medium egg
180ml maple syrup
70ml whole milk
150g blueberries
Icing sugar, for dusting

  1. Preheat the oven to 200C/180C fan/gas 6 and arrange six mini loaf cases (about 8cm x 4cm x 4cm) on a baking sheet then lightly brush the inside with a little of the oil.
  2. Combine the flour, baking powder and coconut flour in a large bowl. Whisk the egg, maple syrup, oil and milk together in another large bowl to blend them.
  3. Pour the wet ingredients over the dry ones and stir to make a lumpy batter. Fold in two thirds of the blueberries and leave the mixture to stand for a few minutes.
  4. Fill the cases by half to two thirds, scatter over the remaining blueberries and bake in the preheated oven for 20-25 minutes. Leave to cool then dust with the icing sugar.

Food styling: Clare Lewis. Stylist: Sue Radcliffe