Fresh Blueberry Muffins
Summer / Spring / Bake / Breakfast / Coconut Oil / Joy the Baker / Side Dish / Vegetarian /
Blueberry muffins should be a weekend staple, and I’m not talking about the kind we buy in a hurry at the corner coffee shop. These muffins are light, tender and absolutely packed with fresh blueberries. Best of all, they come together easily in a mixing bowl, no fancy kitchen mixers required. It turns out that flawless blueberry muffins made with coconut oil are easier to achieve than we thought!
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yields: 12 muffins
7 tablespoons LouAna® 100% Pure Coconut Oil
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups fresh blueberries
For the Topping:
3 tablespoons cold LouAna® 100% Pure Coconut Oil
1/2 cup all-purpose flour
3 1/2 tablespoons granulated sugar
Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners.
Melt coconut oil in the microwave for a few seconds if it’s solid.
Whisk milk, egg, yolk and vanilla until combined. Add the melted coconut oil and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl. Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.
To make the topping: Combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18 to 20 minutes.
Cool in pan on a rack for 15 minutes then remove from the pan.
Serve warm or at room temperature.
Fresh Blueberry Muffins Recipe photo credit: Joy Wilson and Jon Melendez