These simple blueberry muffins come together quickly, are delicious, nutritious and can be eaten any ol’ time of the day!
Muffins for Saving the Day
Muffins are the best. I really love a healthy muffin for breakfast but they are also great for lunch or a quick snack. Muffins are perfect to give to neighbors or friends or random strangers on the street to help brighten their days.
This blueberry muffin is definitely a muffin for brightening someone’s day. They are soft and yummy and simple.
Blueberries are not my favorite
I actually don’t like blueberries. The texture, raw or cooked, is hard for me to swallow. I love them when they are blended up, say in a smoothie or in a syrup; I just don’t like them whole.
The trick is to use miniature wild blueberries. I buy the bags from Trader Joes and these little spots of blueberries work wonders in a muffin and I don’t have the same reaction to the texture.
If your kids have a hard time with blueberry texture, go to Trader Joes and buy these ones. They are awesome!
Dairy Free, Egg Free and Gluten Free Tricks
These are made dairy free by using coconut milk but if you don’t need to be dairy free any milk can be used.
If you need the muffins to be egg free, you can use 1/3 cup applesauce, flax eggs, or aquafaba in place of the two eggs – see notes.
I often make them with whole grains using whole grain einkorn flour.
For gluten free flour, I use Bob’s Red Mill 1:1, Measure for Measure or a homemade mix.
Is Lemon Your Cup Of Tea?
This recipe calls for lemon. I love the little spritz of lemon that the juice adds to the flavor profile of the muffin but if you don’t like lemon, it’s ok to just leave it out.
Blueberry Muffins
Makes 12-15 muffins
1 cup coconut sugar
½ cup coconut oil
½ cup coconut milk
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups whole grain flour (to make it gluten free – 1½ cup gluten free flour and ½ cup almond flour)
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 cups blueberries
Directions
Preheat oven to 350 degrees and prep your muffin tins with papers or oil.
In a large bowl, mix together the coconut sugar, oil, milk, eggs, lemon juice and vanilla.
Add the flour, baking powder, salt, baking soda and blueberries.
Mix until just combined. Don’t over mix.
Fill muffin cups about 3/4 way full. Bake for 16-18 minutes.
To check for doneness, insert a toothpick into the center of a muffin. If it comes out of the muffin clean, the muffins are cooked through.
Tweak It Notes
- EGG FREE – Use 1/3 cup applesauce, 2 tablespoons flax meal + 6 tablespoons water, or 6 tablespoons aquafaba.
- WHOLE GRAIN – I most often use einkorn flour but I have also used spelt, kamut and rye or a combo of all four.
- MUFFIN LINERS – These liners are my favorite from Amazon.
