Persian Lime olive oil and flaked coconut adds a nice tropical twist to blueberry muffins. If you are not a fan of coconut, the flaked coconut in this recipe may be excluded, but seriously though coconut is delicious. While blueberries are still in season, this would be a great way to add fresh blueberries. These muffins are whole grain, made with whole wheat pastry flour which is simply a softer wheat variety and my preferred type of whole wheat for sweet baked goods. I also chose coconut palm sugar for its lower glycemic properties. Baking with extra virgin olive oil make these blueberry muffins wonderfully moist.
Serving: Makes 12 Muffins
What you’ll need:
2 cups Whole Wheat Pastry Flour
2/3 cup Coconut Palm Sugar
1/2 cup Coconut Flakes, unsweetened
1 tablespoon Baking Powder
1/2 teaspoon Sea Salt
1/4 cup So Olive Persian Lime Olive Oil
2 large Eggs or 2 tablespoons Flax Meal with 6 tablespoons water, soaked
1 cup Almond Milk
1 teaspoon Vanilla Extract
1 cup Blueberries, frozen or fresh
Preheat oven to 400 degrees. Line a muffin pan with muffin cups or you may use individual silicone cups. Combine flour, sugar, coconut flakes, baking powder, sea salt in a bowl. Mix it well. Then in another bowl, combine Persian Lime Olive Oil, eggs (or egg substitute), milk, and vanilla extract. Mix the wet ingredients very well. Mixing them in a mixer or using a hand held electric mix is recommended.
Then, in the bowl with dry ingredients form a well in the center. Pour the wet ingredients in the center. Then using a spoon gently mix the wet ingredients with the dry for about 20 seconds. Be sure not to over mix, even when you feel the urge to do so, just stop. Then gently fold the blueberries in the muffin batter. Spoon the batter in each muffin cup and bake in oven for 20-25 minutes.