In honor of National Blueberry Muffin Day, I decided to make some blueberry muffins. I did a little research online and ended up making my own small batch version, using coconut milk and coconut oil instead of the more traditional dairy and oil. I had purchased fresh blueberries this last week so was glad that I had them on hand to try in this recipe. I am very happy with the way these turned out.
I not only used the coconut milk and coconut oil in the batter, but I used non-stick coconut oil spray to grease the tins–and the muffins popped right out! (Coconut oil spray used to be difficult to locate in stores, but now more stores carry it so you should be able to find it. I love the Trader Joe’s brand.) One of my concerns when I make muffins is that I will not be able to remove the finished product without tearing it. I often end up using paper liners to make cupcakes and muffins, but I didn’t want to do that today with the fresh blueberry muffins. So, I took a deep breath and sprayed generously on the six tins I was using before scooping the batter into them. The results? Each muffin came right out of the tin when I tipped the pan over after lightly checking each muffin. 🙂
Blueberries are an excellent source of nutrition. The fresh blueberries I added to this recipe have only 40 calories. Research shows blueberries can reduce the risk of heart attacks and stroke. They are one of the richest sources of antioxidants, including resveratrol. Blueberries are a good source of vitamin C, which is important for strengthening the immune system. Adding blueberries into our diet is a healthy and yummy thing to do.
So if you want to add some healthy blueberries to your diet today, why not try this small batch of muffins?