Blueberry Coconut Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper or silicone liners.

Wash the blueberries and let them drain well (do not thaw frozen berries).

Mix flour, baking powder and baking soda in a bowl and gently toss the blueberries in this mixture.

In a second bowl, whisk the egg, sugar, coconut yogurt, vanilla sugar and oil until frothy.

Gently fold the flour-and-berry mixture into the wet ingredients just until a batter forms.

Spoon the batter into the liners (about two‑thirds to three‑quarters full) and place the tray in the oven.

Bake the muffins for 20–25 minutes, until golden and a skewer comes out almost clean.

Let the muffins rest in the tin for 5 minutes, then remove them from the liners and cool completely on a wire rack.

Decorate as desired and serve.