Oh blueberry muffins. The darling of the brunch and coffee shop scene. The healthy not so healthy (really who are we kidding?) snack. That being said I do believe blueberry muffins are not going anywhere. Bite into them and you are greeted with blueberries bursting with flavour and a dense crumble. Maybe you make them a bit healthier with whole wheat flour instead of all purpose and use less sugar; however you enjoy them make sure to also try the below recipe.
This recipe, just like the raspberry granola muffins, can also easily be made in one bowl. Which makes not only a quicker baking process, breakfast for when unexpected guests show up, but also a quick and much easier clean up. These muffins are the real MVPs! These muffins were inspired by the team at Inspired Taste. To reference their recipe check it out here. They have a really great and inspiring site.
Quick Blueberry Muffins Recipe
200 gr all purpose flour
100 gr sugar
2 tsp baking powder
1 pinch salt
150 gr granola, plus 2 tbsp set aside for topping
100 mL coconut oil, melted
140 mL water or rice milk
2 tsp vanilla sugar
225 gr blueberries
In a large bowl add in a the dry ingredients and mix together. Make a well in the centre and add in the wet ingredients except for the the blueberries. Mix just until combined and then fold in the blueberries.
Evenly divide the dough into 12 lined cupcake sized forms. Top the muffin dough with the leftover granola.
Bake at 180c for 20 minutes. The muffins should be done when the tops are golden brown. To check for doneness insert a thin skewer into the centre of a muffin. If should come out clean. A couple crumbs clinging to it are fine; dough not so much.
You can either serve them right away or let them fully cool on a wire rack and then freeze as an on the go snack option.
Note: if you do not want to add granola to your blueberry muffins then omit and just reduce the coconut oil to 80 mL and the water or rice milk to 120mL. The dough should be on the thicker side.
Note2: try out some different berries depending on the season. Red currents are some of my favourites and they would work really well in this recipe. For all you Canadians try this recipe with Saskatoon Berries. Did you know they are actually more closely related to apples than to blueberries? Nature, what a gal.