Whole Grain Blueberry Coconut MuffinsPosted: May 30, 2015
I have this muffin recipe that I’ve been making for years now. I have it written down by hand on a recipe card that is stained from various baking ingredients being splashed all over it over the years. It’s a wonderful recipe that I use all the time. As I learned recently, it’s also very easy to modify to suit any preference or dietary restrictions. I have a friend at work who is allergic to dairy and soy. We were having a celebration and I wanted to make sure that she would be able to enjoy something to eat too, so I took it upon myself as a challenge to produce a baked treat that was dairy AND soy-free. I’m beginning to think that coconut and blueberry are a match made in heaven. The tart/sweet bite of the blueberries, combined with the mellow and subtly sweet coconut flavour is a combination that I’ve started to appreciate more and more lately. (Perfect example: Coconut Blueberry Popsicles) To keep this recipe dairy-free, I used coconut oil instead of butter. The Western Family kind has a really nice intense coconut flavour to it. Love it! Surprisingly, (and thankfully) my co-worker had no trouble with eggs, so I was able to make the muffin base quite easily. For the milk in this recipe, I substituted coconut milk. The hardest part was finding a dairy-free and soy-free yogurt substitute. I took to twitter to ask the wonderful #yegfood community if they knew where I could find some and sure enough, Save-on-Foods carries So Delicious cultured coconut milk yogurt. It was actually really tasty! I added all the base ingredients together. Then I mixed the dry ingredients together. (What else would I have used other than Gold Forest Grain‘s Soft White Wheat flour?) I had tripled the recipe, so I had to use my big huge soup pot to mix everything together. Here I was being all McGuiver-ish. Here’s the batter all mixed. By tripling the recipe, I was able to make two loaves and 12 muffins. Not bad, eh?! Here they all, all baked to perfection. Enjoy, on a lazy Sunday afternoon, coffee (or preggo-approved decaf tea in hand), with a good book. Whole Grain Blueberry Coconut Muffins You will need 2 eggs 2/3 cups sugar 1/2 cup milk (I used 1/2 cup of coconut milk) 1/4 cup plain yogurt (I used 1/4 cup coconut yogurt) 1 tsp vanilla (or if you have coconut extract, use it for even more coconut flavour!) 1/4 cup melted butter (I used 1/4 cup melted coconut oil) 2 cups whole grain flour 1 tbsp baking powder 1/4 tsp cinnamon 1 1/2 cup fresh or frozen blueberries Instructions Preheat oven to 375 degrees. In a large bowl, whisk together the eggs and sugar until light and fluffy. Add the milk, yogurt, vanilla or coconut extract and melted butter. Gently whisk to combine. In another bowl, combine flour, baking powder, and cinnamon. Add flour mixture to milk/egg mixture and stir until flour just disappears into the mix. Gently stir in the berries. Spoon batter into muffin tin or loaf pan. Bake at 375 for 25 mins, or until a toothpick can be removed from the centre of the loaf/muffin clean. Enjoy, a lot!