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BLUEBERRY-COCONUT MUFFINS

Is it just me, or does this dreary weather put you into a bit of an emotional funk, too? I feel like I could cry & laugh at any moment. Cry from the cold/rain/overall gloominess, and laugh because I know I have at least 3-4 more MONTHS of this crap and I better make the most of it. HASHTAG MIDWEST WEATHER. BOOOO. The day is especially one of those days where I just want to wear fuzzy socks, stay inside, and drink warm tea.

Sitting here at my desk day-dreaming (and shivering) about these BLUEBERRY-COCONUT MUFFINS that I tested this past weekend! Let’s just say, they passed the test. My latest recipes have been VERYYYY pumpkin purée heavy (because fall, DUH) - it felt good to bake with berries again! These muffins have the most perfectly golden-brown, crunchy topping enveloping a moist, fluffy center. They are reminiscent of a REALLY good bakery muffin - without all the butter and white sugar!!

I used coconut yogurt because I’m avoiding dairy, but Greek yogurt would yield the same result!

BLUEBERRY-COCONUT MUFFINS 

Yields: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes

 Printable recipe here!

Ingredients:

1 1/2 cups all-purpose flour 
1/2 cup organic honey
2 eggs
1/4 cup coconut oil
1/2 cup coconut yogurt
1/2 tsp salt
1 tsp baking soda
6 oz frozen blueberries 
1/4 cup shredded coconut 
1/4 cup pecans

Directions:

Preheat oven to 375 degrees. In a large bowl, whisk together all wet ingredients. Add in dry ingredients (except blueberries & coconut), and mix using either a hand-mixer or stand mixer. Fold in berries at the very end, otherwise you will have blue muffins! Spoon batter into cupcake liners (that are in a muffin pan). Sprinkle on coconut and pecans. Bake for 18-20 minutes, until golden brown. Voila! MUFFIN TIME! 



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