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RECIPE: Blueberry and Carob Muffins

This carob muffin follows a simple recipe yet it is soft and flavorful. The basic muffin base is easy to make and it can be flavored with a variety of mix-ins. For this recipe, we are using blueberries but feel free to use your preferred fruits such as strawberries and figs.
Prep Time5 mins
Cook Time35 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Carob Cupcakes, Carob Muffins


  • 2 cups self-raising flour
  • 1/2 cup brown sugar
  • 1/3 cup coconut, shredded (plus 2 tbsps extra)
  • 1 cup frozen blueberries
  • 1 pc egg, lightly beaten
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/3 cup The Australian Carob Co. Raw Carob Powder


  • Grease a six-hole muffin pan.
  • Sift flour into a bowl, stir in the brown sugar, blueberries, coconut, egg, buttermilk and oil.
  • Stir quickly with a large metal spoon until just combined.
  • Spoon mixture into prepared pan. 
  • Bake in moderately hot oven for about 25 minutes.
  • Sprinkle extra coconut on top after cooking.