Blueberry muffins are a classic breakfast idea and are usually easy to make. We eat them a lot, so I turned ordinary recipe into a healthy one including a whole-wheat flour and coconut oil. They are little crunchy on the outside and still moist on the inside. You can also substitute blueberries for cranberries, strawberries, chopped banana or apricots.
You will need:
Preheat oven to 400 F degrees. Line a muffin pan with 10 paper muffin cups. Fill empty cups halfway with water. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. In a separate bowl, whisk together coconut oil, egg and milk, best when at room temperature.
Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy). Add the blueberries to bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffin cups. Bake the muffins until golden, 18-24 minutes. remove the muffins from the pan and transfer to a wire rack to cool. These muffins are best served warm.