Simon Rimmer served up blueberry coconut muffins on today’s episode of Sunday Brunch.

The ingredients are: 225g flour, 15g baking powder, 100g sugar, pinch salt, 50g toasted flaked coconut, 1 egg, 65g butter, melted, 250ml milk and 200g blueberries.

For the water icing: 225g icing sugar, zest and juice half lemon, 15ml water.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.