Sometimes baking is so much better on cloudy days. And there is nothing more heartwarming than comforting baked goods fresh out of the oven.
And when you have freshly picked blueberries from the blueberry bush, then of course you have to make sweet, warm blueberry muffins. Right?
I adapted this recipe from Sally's Baking Addiction. I love her tips and tricks for making these muffins sky high! She has SO many other recipes I want to try. Next on my to-make list: her chewy chocolate chunk cookies! Swoon.
In this recipe, I switched the canola oil for coconut oil. I love the moist texture coconut oil gives baked goods. ( And also, I had a lot of it on hand.) In addition, used white chocolate chips in half the batch of muffins and dark chocolate chip chunks in the other half of the batter.
I used 1 1/2 teaspoons of cinnamon because I love the aroma of the sweet smelling spice. It makes me feel so cuddly inside. It's the perfect little sprinkle of comfort on a cloudy day.
And because I added 1/2 cup of whole wheat flour, these muffins are automatically healthy. Right? (;
After mixing the dry ingredients you lightly fold in the wet ingredients and then the blueberries and chocolate chips.
A messy mix of delicious juicy berries and white chocolate chips.
Make sure you don't over mix the batter. (I have a problem with this. Why is mixing so much fun? Why?)
It makes the muffins dry and dense and more like a brick than a muffin. Lightly mixing is the key.
Another trick I love is to dust the blueberries with a spoonful of flour so that they evenly disperse themselves throughout the muffins instead of sinking to the bottom while baking. I love to see the blueberries peeking out of the top of the muffins!
I like to scoop my batter with an ice-cream scoop. It makes for perfectly sized delights so they all bake at the same time. Sally says to fill the cups all the way to the top to ensure tall muffin peaks. My batter made exactly 17 regular size muffins.
The hardest part of baking...that 18 minutes while they are in the oven. I can barely take it. Resist the urge to open the oven and peek at the little guys. This will cause those sky-high peaks to deflate.
The wait is SO worth it. I enjoyed mine with a cup of cocoa on the front porch while watching the drizzly rain fall. And I can't wait to enjoy another one tonight as a midnight snack (:
Rainy Day Blueberry Muffins
- 2 1/2 cups all-purpose flour
- 1/2 cup Whole Wheat Flour (I used King Arthur White Whole Wheat)
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 1/2 tsp ground cinnamon
- 2 eggs
- 1 cup organic unrefined sugar or coconut palm sugar (I used Wholesome Sweeteners)
- 1 cup milk (I used Almond Milk)
- 1/2 cup coconut oil (in its liquid form. May have to microwave 10 seconds if it is solid)
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- 3/4 cup white chocolate chips
- 3/4 cup dark chocolate chunks
1. Preheat oven to 425 degrees. Set out two 12-cup regular muffin tins. Fill muffin tins with liners, (I got about 17 regular size muffins) or spray muffin tins with non-stick cooking spray.
2. Stir flours, salt, baking powder, and cinnamon together in a large mixing bowl.
3. Mix together eggs, sugar, milk, vanilla extract and coconut oil in a medium mixing bowl.
4. Fold wet ingredients into dry ingredients. (Be sure not to over mix here)
5. Using an ice-cream scoop, scoop batter into muffin liners. Be sure to fill to the top of the liners. Lightly sprinkle the tops of the muffins with a dash of sugar if you wish.
6. Bake muffins for 5 minutes at 425. Then, turn oven down to 375 and bake for an additional 14 minutes or until golden brown.
7. Muffins will need to cool for about 10-15 minutes after baking. Resist the urge to dig in too soon so you don't burn your tongue, (not that I've ever done that before) but eating them warm is encouraged. Store leftover muffins (Haha! Yeah right...leftovers) in an airtight container. Or freeze them for later consumption.