I was digging around in the freezer and found a bag of blueberries that I didn’t know I had. Bonus! I actually have no idea what I bought them for. Since I had baking mix on hand, it was easy to use them in muffins.
I like the fluffy texture that coconut oil gives to these. It seems to help baked goods keep longer, too, not that these muffins are going to last long around here.
Whole-grain Blueberry Muffins
1 cup blueberries
2 cups whole-grain baking mix
1/2 cup sugar
1 cup soy milk
3 tablespoons coconut oil, melted
Preheat oven to 400 F.
Rinse blueberries and spread on a paper towel to drain slightly. This will keep your muffin batter from turning blue.
In a medium bowl, combine baking mix and sugar with a fork. Add soy milk and coconut oil and mix until just combined. Don’t over do it. Gently fold in blueberries with a large spoon.
Spoon into oiled muffin cups. Bake for about 20 minutes, or until tops are golden and spring back when touched.
If you fill your muffin cups 2/3 full, the recommended way, you’ll get 12 muffins. I like to live dangerously and fill the cups to the top, so I got 9.