When fresh blueberries are in season, a nice way to use them is in muffins and quick breads. Try this recipe for one version and stay tuned for an equally good vegan muffin, coming in a week or so.
yield: 6 Large or 2 dozen mini muffins | prep time: 25 minutes | cooking time: 30 minutes (15 minutes for mini)
- ½ cup whole wheat pastry flour
- ½ cup unbleached white flour
- 2 teaspoons non-aluminum baking powder
- 1 cup cornmeal
- ¼ cup shredded coconut
- 1 cup blueberries
- ½ teaspoon salt
- ¼ cup maple syrup
- ¼ cup agave nectar (or use no maple syrup and all agave)
- 4 tablespoons coconut oil, melted
- 1 cup orange juice
- Preheat the oven to 350° F. Brush muffin tins with coconut butter and set aside.
- In a medium mixing bowl, combine the flour, baking powder, cornmeal, coconut and salt. Stir to mix well. Add the blueberries and toss.
- In a separate mixing bowl, combine the maple syrup, agave, melted coconut oil and orange juice. Stir to blend.
- Gradually stir the mixture of wet ingredients into the dry ingredients. Stir just to combine then allow it to sit at room temperature for 5 minutes.
- Divide the batter evenly between the muffin cups. Tap the muffin molds a couple of times on the work surface when full to encourage the batter to settle fully. Bake in the center of the preheated oven until lightly browned and cooked through. This will take about 30 minutes for the large muffins and about 15 for miniature muffins.
- Remove from the oven and cool for at least 5 minutes before unmolding. The muffins can cool almost completely in the tins which is the safest way to prevent them from crumbling, however if left too long in the pans, they become too soft.