Blueberry Muffins Made with Coconut Oil
Well it’s official–school is back in full swing! After a summer full of warm weather and being around my boys 24/7, this momma is ready! I’m ready for the cool temperatures that Fall brings as well as getting back into a regular routine. Even my oldest told me, “Mom, I’m ready for school to start so I have a set routine.” This is the one who thrives on schedules. 😉
Well with all this back-to-school talk comes after-school snack planning as well. Today’s recipe, Blueberry Muffins Made with Coconut Oil, can function both as an after-school snack as well as a quick breakfast on-the-run. I don’t know how it is at your house, but at ours, mornings can be pretty harried. With last minute “Mom, you gotta sign this!” and “Where are my shoes?!” I’m always up for anything that makes my life easier. Enter these blueberry muffins.
I adapted this straightforward recipe that I found in an Amish cookbook I picked up last summer. This is a relatively easy recipe that would be great for beginner bakers but it’s delicious enough for all skill levels to make. Gotta love those kinds of recipes! Next time I’m going to have my boys make these. An older, wise friend once told me that she used to have her kids bake together if they were having trouble getting along. She would supervise but they would have to work together–from measuring to pouring to baking–to create something delicious. I love that. I think my boys would enjoy it too (after they stop punching each other 😉 ).
You can use fresh or frozen berries here. And by using Golden Barrel coconut oil, these muffins turn out deliciously moist.
So what about you–do you have a set routine that helps your mornings go smoother? Have you ever had your kids bake together? Are there any other tips that I’m missing? Let’s share ideas here in the comments. This momma will be appreciative! One tip I have for you–try these muffins. They’re quick, easy, delicious and are sure to make your mornings and/or after-school pretty dang sweet. 🙂
- 2 cups all-purpose flour
- 1 cup Golden Barrel organic cane sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup Golden Barrel Coconut Oil, melted
- 2 eggs
- 1 cup milk
- 1 cup fresh or frozen blueberries
- sugar for sprinkling
- Preheat oven to 375 degrees. In a large bowl, mix together flour, sugar, baking powder, and salt. Add coconut oil, eggs, and milk, stirring until just combined. Fold in blueberries.
- Scoop batter into greased muffin tin (or use baking liners). Sprinkle some sugar on top of each muffin. Bake for 20-25 minutes until toothpick inserted in middle comes out clean.
Very delicious and easy to make.
Thank you for posting this delicious recipe! I made it today and it was a success! Very delicious!
Delicious!! First recipe I have made with coconut oil. Yummy!
I love these so much! They actually feel so much healthier than the typical blueberry muffin recipe or when made with mix. The fun taste of blueberry isn’t overwhelmed by excess sugar. Thanks for sharing this recipe!!
These are excellent – I like them better than the ones I was making with butter. Thank you!