Blueberry + Oat + Lemon + Coconut Muffins
I love seasonal fruit and veggie season so much. Maybe a little too much, because I always go overboard when I see locally grown produce and then end up eating my weight in strawberries/raspberries/peaches and in this case, blueberries. I recently bought a causal 2 lbs of blueberries and immediately started thinking of all the ways we could eat them. Muffins are an easy go-to; Bea and I both love them for a quick breakfast or snack. And I wanted this particular muffin HAVE IT ALL. Blueberry and lemon are a match made in heaven. Same for Blueberry and Oat. And blueberry and coconut and lemon felt very fresh and a little tropical. So I threw them all together and what resulted is, what I consider, the best blueberry muffin I’ve ever made. Also so easy to make and no refined sugars, either.
1 cup old-fashioned oats
1 cup buttermilk **buttermilk cheat below**
1 cup all-purpose flour
1/3 cup unsweetened shredded coconut
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup honey
1 egg lightly beaten
¼ cup vegetable oil
Zest of 1 lemon
1 cup blueberries
Preheat oven to 400 degrees.
Line muffin tins with paper or silicone liners.
In a small bowl, soak the oats in the buttermilk for at least 5 mins. Don’t skip this step!!
In the meantime, mix all the dry ingredients in a medium bowl and set aside.
Add the lightly beaten egg to the oat mixture. Next add in the oil, lemon zest and honey. Whisk all these ingredients together well.
Add the liquid mixture to the flour mixture and with a wooden spoon, but careful not to over mix! Then gently fold-in the blueberries.
Fill the muffin tins to about ¾ full. Bake for 18-22 mins. When they’re done they should be slightly golden on the top and will bounce back when you touch them. Enjoy!
If you don’t have buttermilk, no problem. Simply measure 1 Tablespoon of white vinegar and place in a measuring cup. Pour in enough milk to reach the 1 cup mark and stir. Let stand for at least 5 mins and voila, buttermilk!