+ 2 tbsp raw honey (I ran short of honey so I continued with 2 tbsp of corn syrup; maple syrup and agave might be other options as well)
coconut milk ( I ran 1/4 cup short of coconut milk and add in 1/4 cup of soy milk)
coconut oil, melted (I didn't have any coconut oil around so I used mainly coconut butter and about 1 -2 tbsp of olive oil)
Chia seeds (optional)
Procedures:Sift flour, salt, and baking soda together in a bowl
In a separate bowl or blender, whisk together honey, coconut milk, eggs, coconut oil, and vanilla
Gently stir wet ingredients into dry ingredients (mix in chia seeds at this stage)
Fold in blueberries and pour batter into muffin or loaf tin.
Bake for 25 minutes via muffin tins, approximately 30 minutes in a loaf pan at 350 F degrees or until the muffin/loaf begins to turn golden brown. Insert toothpick to test doneness, toothpick will come out clean.
Sift a bit of powder sugar on top for garnish (optional)
Who doesn’t love streusel cake or blueberrymuffins. If you’re bringing a pan of blueberry streusel cake to a work meeting or a play date, you’ll want to use an insulated potluck carrier to transport it safely and keep it warm
How about some blueberrymuffins. While searching her recipes for muffins with blueberries I came across this one that uses applesauce in place of any fattening butters, it has whole wheat flour and rolled oats- and yet she claims them to be moist, delicious and help you to feel good about yourself after eating them
BlueberryMuffins made with Greek yogurt are a great way to add some flavor to your morning. The batter seems just thick enough to keep the blueberries suspended and not falling to the bottom, which is a must if you want a bit of blueberry in every bite
Love, love blueberry season -BlueberryMuffin Streusel Cake + my favorite blueberry recipes. I don’t think I have ever had a recipe go so viral as this one, but I can understand why as it is simple to make and each bite is one of decadence for blueberry fans
Lemon, blueberry, and coconut isn't common. I had originally planned some decadent chocolate-y coconut almond cupcakes (very similar to these) to make for Easter, but then the weather turned nice and I wanted something more fruity and spring-y
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