I’ve got more blueberries than I know to do with – so what do I do?
I found an awesome sweet muffin recipe this weekend, and I made a few alterations to make it a little bit more special. Be warned, this recipe is not healthy! Sure, I substituted some WW flour for some of the white, used cane sugar and switched out the standard oil with something a little better – but there is still a ton of sugar!
The coconut part only comes in since I used coconut oil, you can sub regular vegetable oil and they would just be plain ole blueberry muffins.
Recipe adapted from Here
1 1/2 cups All Purpose Flour
1 1/2 cups Whole Wheat Flour
1 1/2 cups Raw Cane Sugar
1 tsp Salt
1 TBSP + 1 tsp Baking Powder
2/3 cup Coconut Oil
1 cup Almond Milk
2 cups Fresh Blueberries
Preheat oven to 400degrees. Grease two muffin tins.
In a mixing bowl combine flour, sugar, salt, and baking powder. Mix together.
Add oil,eggs and milk. Stir until fully combined.
Fold in blueberries.
Fill each muffin tin almost to the top. I left a little room,and I’m glad I did because they would have run over the top.
Bake for 20-25 minutes, until golden and firm to the touch.
Fresh blueberries, with a hint of coconut. Nom Nom Nom
Nothing better than a perfectly juicy berry, hot from the oven