blueberry muffins

This morning my apartment is warm and sunny. The kids went through their morning routines without complaint and are off for another day at school. The weekend is a few hours away and I discovered that when I type in “Joni Mitchell” in Pandora, everything has a lovely, light, dreamy feel. I’m determined to stay in my jammies a little longer to stretch out this lovely morning and savor it.

After getting Andrew on his bus, and before waking Isaac, I put together the batter for some blueberry muffins. And these might be the best blueberry muffins I’ve ever made. It could be the music, or the sunshine, or the absence of morning stress I sometimes feel after getting the kids off to school, but it also could be that these are damn fine muffins, plain and simple.

There really is only one way to find out. You’ll have to give them a try and let me know if you agree.

Blueberry Coconut Muffins
Cant’t get enough coconut right now :)

1/2 cup oats
3/4 cup coconut milk (the kind in the carton, not the can)
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt (don’t spill it in your coffee like I did.)
1/4 teaspoon baking soda
1/2 cup flaked coconut
1 cup frozen blueberries (or fresh!)

Let the oats soak in the coconut milk for about 15 minutes. In another bowl combine the oil, sugar, flour, baking powder, salt, and soda. Mix it up. Add in the oats and coconut milk and combine. You may need to add more coconut milk to get the batter soft enough to incorporate everything. You certainly don’t want the batter runny, so go easy. Then add in the coconut.

Frozen blueberries always stain the batter blue or purple…and sort of gives it a moldy look. Fresh blueberries are tidier about their juices. So, if you are using fresh blueberries, dump them in and gently mix them through. If you are using frozen, here are some tips. Leave the blueberries in the freezer until the very last minute. I used most of the batter to make mini muffins and ended up just sticking the blueberries on top of the batter after I had spooned it into the tray. For the regular sized muffins, I quickly and gently mixed them into the batter, not stirring them around too much and worked quickly to get the batter into the the muffin tin, hoping for the best. And it turned out pretty well!

Enjoy! Sunny, lovely mornings to you all!

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About robyn

I stopped teaching Kindergarten in 2005 to become the mom of two crazy boys here in Brooklyn. At first I thought being a stay at home mom meant that I needed to pour all my time and energy directly into my sons, but I realized somewhere along the way that being a rockstar mom meant not only taking good care of my boys, but also taking good care of myself. And taking good care of myself means pursuing something creative...just about everyday. I started Made In Brooklyn to motivate myself in my creative goals as well as share my work with others and perhaps inspire them in their own creative journeys.
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7 Responses to blueberry muffins

  1. erin says:

    Muffins, Joni, and kids that sleep til you wake them? So jealous! A sick Henry woke us at midnight wailing “Boogers!” Then I was up at 5 to deliver him to daycare before 7. Ugh. So ready for the weekend.

  2. Mama V says:

    yum! we’re very much loco for coco in this household, too.

  3. Miss Vicki says:

    Never having bought coconut milk that is not in a can, is the carton in the refrigerator section or the baking section? Or do I just email Fresh Direct? Or if the nether regions of VT do not have it in a carton, can I use the canned version?

    • Robyn says:

      Mom, Price Chopper will definitely have it. It’ll be next to the soy milk. And it’s delicious! We use it in our smoothies!

  4. Melissa says:

    How long do I cook them for?

  5. marsha. says:

    I made these today! Mine looked different, but tasted wonderful! Thanks Robyn!

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