I have always enjoyed making muffins served fresh out of the oven-savory to go with soups, sweet for breakfast or teas. Homemade muffins are so different from the sickly sweet, preservative full muffins you can buy at the store. “Real” muffins are delicately sweet, and best fresh out of the oven. I especially like muffins with fruit in them, such as these ones with blueberries. They are also flavored with coconut flakes.
I love spiced baked goods, so these muffins also have cinnamon, nutmeg and cloves. Yummy! These aren’t super sweet, so if you like a really sweet muffin, you can play around with how much sweetener you like in muffins. I have found recipes to call from anything from a few tablespoons for 18 muffins to a whole cup for 12!!!
These muffins are dairy free, but can easily be made with dairy as well. I have recently been experimenting with cooking “dairy free”, because I have been taken off of dairy by my doctor for at least a month, maybe longer. I have been surprised to find out how good food can be while yet still being dairy free! These muffins could easily be made with dairy, so don’t stop from making them if you can have dairy, just substitute buttermilk for the water and lemon juice and butter for the coconut oil, if you wish.
Spiced Blueberry Coconut Muffins
3 cups of flour (whole wheat-pastry preferred, millet, spelt, kamut)
1 1/2 cups of water (if using buttermilk, up amount to two cups and omit lemon juice)
2 tablespoons of lemon juice
2 eggs, whisked
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup of melted extra virgin coconut oil, melted
1/3-2/3 cup of coconut flakes (amount depending on how coconutty you want your muffins to be)
1/4 cup of maple syrup, rapadura, or other wholesome sweetener
1 cup of blueberries
The night before, soak your flour in the one and a half cups of water and lemon juice. The next day, preheat the oven to 400 degrees and mix in the rest of the ingredients. Pour into greased muffins tins (fill about 3/4’s full) and bake for 20 to 25 minutes, until lightly browned and cooked all the way through (a toothpick should come out clean from the middle).
Latest posts by KimiHarris (see all)
- How Illness Changed How I Viewed Food - October 2, 2019
- Roasted Frozen Broccoli - September 11, 2019
- What the Ancient Romans Taught Me About Eating Well - September 3, 2019