Triple Coconut Blueberry Muffins

I know what you’re thinking.

 

Muffins…again.

 

You might have even thrown an eye roll in there. Don’t worry, I’m not offended. I know I have a muffin problem.

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Honestly, I didn’t even plan on sharing these muffins with you. They were just a random experiment I threw together one Sunday afternoon. I had some coconut flour in my cupboard I thought I would play around with, and the end of a package of frozen blueberries to use up. When I was mixing the batter up, I wasn’t even sure they were going to turn out. Not to mention my blueberries “bled” all over the batter and made my muffins look, well, odd.

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I didn’t have high hopes when I took them out of the oven. Oh sure, they rose nicely, and had turned golden brown. And they smelled good. But I still wasn’t sure…until I took a bite.

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Not gonna lie, these muffins were so good! I’m convinced the little bit of coconut flour gave them a lovely soft texture not always present in a whole grain muffin. They had tons of great coconut flavour, and it paired well with the blueberries. I do blame the coconut flour for the way the blueberries bled – because it is so dry and absorbs a lot of liquid, I it helped spread the blueberry juice throughout the muffin batter. I think if I had fresh berries, they would have the looks to match the taste.

 

Triple Coconut Blueberry Muffins

makes 12 muffins

Calling all coconut lovers – these are the muffins for you! Soft, subtly sweet, and packed with flavour, these whole grain muffins would make a great addition to breakfast, brunch, or your afternoon snack.

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  • 1 1/2 cup whole wheat flour
  • 1/2 cup coconut flour
  • 1/2 cup shredded unsweetened coconut
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 cup milk
  • 1/2 cup plain greek yogurt
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla
  • 1 1/2 cup blueberries

 

1. Preheat oven to 400 degrees Celsius. Grease a muffin tin or use liners. Set aside.

2. Combine flours, coconut, sugar, baking powder, baking soda, salt in a large bowl.

3. In a medium bowl, lightly beat the egg, then mix with milk, yogurt, coconut oil, and vanilla.

4. Add blueberries to dry ingredients, and mix until just coated. Add wet ingredients, and mix until just combined. Because there are muffins, it’s okay to have a few lumps!

5. Divide the batter evenly between the muffin tins, and bake for 20 – 22 minutes, or until golden brown.

 

Note: You can use fresh or frozen blueberries, but the frozen ones will probably turn your batter blue. Do not thaw the frozen berries!

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Fresh or frozen berries – which do you prefer to use in your baking? Discuss!

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Categories: Baking, Breakfast, Brunch, Dessert, Recipe, Snack, Vegetarian, Whole Grain

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  1. Review: The Complete Coconut Cookbook | french fries to flax seeds - September 22, 2014

    […] behind chocolate and peanut butter, but ahead of rhubarb and raspberries 😉 It’s awesome in muffins, soups, smoothies, and more! It can be sweet or savoury, pairs well with so many other flavours, […]

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