Saturday, February 22, 2014

Whole Wheat Blueberry Muffins

The Canadian Olympic men's hockey team is in the final gold-medal game in Sochi (go Team Canada!)  Given that the game is an early morning one to watch, I decided to make homemade blueberry muffins to enjoy with our coffee.  The recipe is super easy and they taste great!


  • 3 cups whole-wheat flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 eggs
  • 1/3 cup apple butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coconut oil
  • 1 & ¼ cup water
  • 1 cup of frozen wild blueberries
  • ½ cup of honey lavender blueberry jam
Frozen wild blueberries- perfect for smoothies, desserts or baking!
Preheat oven to 400 degrees F. Mix the dry ingredients together, ensuring everything is well incorporated into a large bowl.  Make a well in the centre of the bowl.  In a separate medium-sized bowl, mix together eggs, apple butter, vanilla, coconut oil and water.  Pour liquid mixture into the middle of the well in the dry ingredients.  Lightly mix everything together with a spatula. 

Then, gently fold in the jam- make sure it is folded and not stirred or mixed, otherwise your batter will turn blue. The last step is to pour in the blueberries, and again fold it gently into the mixture. 
Scoop the batter into a greased muffin tin, filling each one about 3/4 full. Sprinkle with a light dusting of brown sugar.  Bake in the oven for 15 minutes- test each one by sticking a toothpick in it to make sure they're done.  If the toothpick comes out clean, they're finished.


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