Scrumptious Blueberry Bread Muffins
There’s nothing like cooking with fresh fruit and berries. Here’s a recipe that Lacy and I pieced together one day after we were given the request to make blueberry muffins with the blueberries in the fridge. It was likened to a biscuit with blueberry jelly filling. “A blueberry surprise!” as my father expressed after tasting it.
- 2 cups all-purpose white flour
- 1/3 cup sugar or sugar substitute (we used Splenda)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup milk
- 1/4 cup coconut oil, liquid or melted
- 2 cups fresh blueberries
- 2 large eggs
Step 1: Preheat the oven to 325 degrees Fahrenheit (about 162 degrees Celsius).
Step 2: Grease a muffin tin thoroughly. Remember, this recipe makes at least 12 muffins, so make sure to have a tin that cooks at least 12.
Step 3: In a large bowl, mix the 5 dry ingredients together. This is the flour, sugar, salt, baking powder, and baking soda.
Step 4: In a medium-sized bowl, combine the remaining ingredients, which are the milk, coconut oil, blueberries, and eggs.
Step 5: Slowly pour the wet ingredients into the large bowl with the dry ingredients, stirring them together.
Step 6: Continue to stir carefully until the dry ingredients and wet ingredients are evenly balanced in the batter. You can stop when the dry ingredients aren’t sticking to the bottom of the bowl. Don’t stir too much. You want to see some of the flour still dry inside the bowl.
Step 7: Spoon the batter into the muffin tin. The more batter each cup has, the bigger the muffin, so keep that in mind. If you want smaller muffins then you could make 18 to 24.
Step 8: Cook for 30-40 minutes. Stick a toothpick into the muffin; if it comes out clean, the muffins are done. The toothpick may appear blue from the fresh berries. This is fine.
Step 9: Cool for 5 minutes.
Step 10: Serve the muffins warm with a cup of coffee or a glass of milk.
Something my mother always tells me, and it’s wise advise to remember: “Always store anything with fresh fruit in it into the refrigerator. Fresh fruits spoil easily and they last longer when they’re stored in the cold.”