Wow, it has been awhile since I felt like baking or blogging. I am trying to get re-motivated. As my sister-in-law said, the less I do, the less I want to do. This is all fall-out of the pandemic! Going anywhere feels like a chore. Do I have my mask? Am I walking the right direction? Oh no, I forgot something over there but have to go in a circle to get back there! Anyway, I am praying that this to will pass.
Blueberry Coconut Muffins
Ingredients:
- 1 1/2 whole wheat flour
- 1/2 cup granulated sugar
- 1/2 teaspoon granulated sugar
- 2 teaspoons baking powder
- 1/4 cup coconut oil melted and cooled to room temperature
- 1 large egg or flaxseed replacement (1 tablespoon flaxmeal & 3 tablespoons water)
- 3/4 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1 cup blueberries fresh or frozen
Ingredients:
- Preheat oven to 350 degrees F. Grease muffin pan.
- In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate medium bowl, mix coconut oil, egg, coconut milk and vanilla together.
- Add the wet ingredients to the dry ingredients and stir with a spatula. Stir until just combined. The batter will be thick. Gently fold in the coconut and blueberries.
- Divide batter among prepared muffin cups. Bake muffins for 18-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Transfer muffins to a cooling rack and cool.
Annette’s Review
I actually followed this recipe fairly closely for a change. I used egg versus the flaxmeal replacement. These were delicious! Highly recommend making them. Next time, I would even use 1/4 cup of sugar versus 1/2 cup as it really doesn’t need much sugar. Will definitely make these again!!
