In our home, Sunday mornings always seem to be so busy. We start the day with soccer practice for the boys, followed by skating in the afternoon and of course we’re trying to fit in groceries, errands and tidying the house. The one part of Sunday that I really love, is brunch. After soccer practice, we push pause and gather around the family table. You know the drill, eggs, bacon, sausage, toast, home fries, fruit salad….the list goes on. When I have the time I like to create something extra special. Last Sunday I decided to make blueberry muffins. These muffins are fantastic. You can make them all in one bowl. The are loaded with blueberries and the cinnamon sugar on top really makes the flavours pop. And to change them up, this time I used coconut oil. Like most of the recipes I make, you can improvise. Feel free to swap out coconut oil for melted butter or your favourite vegetable oil. Add in some ‘zing’ with a little bit of lemon zest. The skies the limit. These muffins are wonderful when they are still warm, but they store really well and can be frozen and reheated later on.
2 cups all purpose flour (I like unbleached flour)
1/2 cup of sugar
3 tsp baking powder
1/2 tsp salt
2 eggs beaten
1 cup of milk
1 tsp vanilla extract
1/3 cup coconut oil (you can use melted butter or vegetable oil if you prefer)
1 cup of blueberries (fresh or frozen)
1 tsp cinnamon
3 tbsp sugar
Pre-heat oven at 350 and line or grease a 12-hole muffin tin.
Put all dry ingredients for the muffins in a large bowl and mix.
Make a well in the centre of the dry ingredients and add all of the wet ingredients. Stir until combined, don’t over stir or the muffins will be tough. Once this is complete, add the blueberries and gently fold them in.
Fill line muffin tin, about 2/3 full. Combine the sugar and cinnamon and sprinkle on top of the muffins.
Bake in preheated 350 over for 20-25 mins. Remove from oven and let cool for 5 mins before removing from tin.