Blueberry Muffin Recipe
Happy Wednesday! Few things are as fabulous as a delicious blueberry muffin recipe for breakfast. Ridley has asked for muffins the last several days, so I’ve whipped up this simple blueberry muffin recipe a few times. These muffins have a “must-have-more” element to them. You’ll be lucky if any are left over for a mid-morning snack. *wink
YUM!!!
Blueberry Muffin Recipe
- 1/2 cup coconut milk {any other milk will work too}
- 1/4 cup olive oil or coconut oil
- 1 egg
- 1/2 teaspoon vanilla
- zest of one lemon {optional}
- 1 1/2 cups all purpose flour
- 1/2 cup turbinado sugar {white sugar will work too}
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries {I use frozen which works fine.}
Preheat the oven to 400 degrees. Spray a muffin tin and set aside.
In a small bowl, beat egg until foamy. Add oil, milk and vanilla and beat together. I do this entire process with a fork. There’s no need to get out a mixer. 😉
Place a sifter in a medium or large bowl. Add flour, sugar, baking powder and salt to the sifter and sift. Coarse sugar won’t go through the sifter well, so once the other ingredients are out, just dump the sugar in. Stir well. Add blueberries and gently coat them in the flour mixture.
Make a well in the flour mixture and slowly pour in liquid ingredients. Mix together with the same fork until ingredients are moistened and batter is lumpy. Do not over mix.
Fill muffin cups 2/3 full with batter. This recipe consistently makes 11 muffins for me.
Bake 18-20 minutes until golden brown and muffins pop back up when touched. Serve warm with butter. 🙂
Try not to eat the whole pan by yourself.
Do you love muffins for breakfast? What’s your favorite cookie?
xoxo
Myra
Sharing at: Chic & Crafty and I’m Lovin’ It!
I have a question about using coconut oil in baking, probably a dumb one, but I’m still going to ask 🙂 Since coconut oil at room temp is solid, do you always melt the oil so its a liquid? I was wondering if it could be used to replace shortening and beaten with sugar and eggs (or something like that)… just curious.
I typically soften it by letting it sit on the stovetop while the oven preheats. 🙂 I have used it a shortening, but I sometimes need to add more flour because the consistency is different.
So I am assuming you thaw your blueberries first right? 😉
These muffins look really yummy.. may have to give them a try today 🙂
Actually, no. I have always used my blueberries right out of the freezer. 🙂
Have you tried whole wheat flour before? If so did it work for the recipe?
I don’t use whole wheat flour. I do use white spelt flour for all my baking. I would probably start out experimenting with half white flour/half wheat flour. 🙂 Let me know if you try it out!
I love muffins all the time.
Seriously Sassy Mama´s last blog post ..Kabob It
I love a good blueberry muffin. Thanks for the recipe!
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Have you tried this as bread? I like to have bread on hand in the freezer and have been looking for a blueberry recipe.
I haven’t tried this recipe as bread. I do have another blueberry tea bread recipe that I plan to share soon. 🙂
There’s nothing quite like a blueberry muffin in the morning with a cup of coffee! These sound wonderful!
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As a head’s up for plant-based bakers, this recipe works really well with non-dairy milk and flax/water “egg.” Maddie must have heard from Ridley, because we’ve made these twice this week!
Do you happen to know fat content for 1 muffin? I use smelt flour too.
oops….spelt flour…LOL
Thank you so much for sharing this wonderful recipe. I mentioned you in a blog post at http://hickorytrailblog.blogspot.com/2013/06/homemade-blueberry-muffins.html
Have a great day!
Angela
Thanks so much Angela! 🙂