June is here, and that means blueberries! Our family goes berry picking every summer. We pick all we can and freeze what we don’t eat immediately.
One of our favorite things to do with the extras is to make blueberry muffins. I recently revamped my recipe to use less sugar, more whole grains, and healthier fats. My children tell me this new version makes the best muffins they’ve ever tasted:
2½ cups of flour
2 cups of rolled oats
1 cup brown sugar
4 teaspoons of baking powder
1 teaspoon of salt
½ cup coconut oil
1½ cups of unsweetened almond milk
2 cups blueberries (fresh or frozen)
Instead of blueberries, substitute
2 cups of nuts (or)
2 cups of chocolate chips (or)
1 cup diced apples, ½ cup raisins, and ½ cup walnuts
Preheat oven to 400º. Grease muffin tins or use paper liners. Mix dry ingredients thoroughly.
Combine milk, oil, vanilla, and well-beaten eggs. The coconut oil gives the muffins a unique taste and texture, especially if you don’t melt it beforehand. Stir into dry ingredients just until batter is moistened (batter will be lumpy).
Fold in blueberries (or chocolate chips, nuts, etc.). Spoon into prepared muffin tins, about 3/4 full. My husband bought me a set of these copper ceramic muffin tins (aff. link) a couple of months ago, and I love how easy they are to clean up.
Bake 20-22 minutes or until tops just begin to brown.
As you can see, these muffins are perfectly browned on top and bottom. They just fall out of the tins, and even the bits of juice left behind rinse out with no scrubbing. I love it!
This recipe makes 2 dozen muffins. I double it when the entire family is home. 🙂