Sometimes a blog post can be as simple as fulfilling a request. In this case, it’s from a college friend, Janet. Janet and I went to Bryn Mawr, where she kept me in giggles at many a lunch and dinner. She is also one of the few people in the world who is permitted to call me by my nickname, Cam. Yesterday, she asked if I have a super-easy blueberry muffin recipe. I do! And I’m happy to share!
The muffins at the Bryn Mawr dining halls were both flavorless and cheerless. As evidence of their texture, I recall smuggling one in my backpack, forgetting about it, and finding it days later–beneath several weighty texts–uncrumbled. Apparently, Elmer’s Glue was the secret ingredient.
May these lemony blueberry muffins thrill you as much as they do me, Janet! Blueberries are appearing in the markets, and even though the early-season varieties can be a bit on the tart side, the heat from the oven concentrates their flavor and sweetness. The toasty oats and hint of coconut complement the blueberries and lemons so well.
I admit to my dogma that lemon pairs well with just about everything, but even the hardcore blueberry muffin traditionalist will love these muffins super-simple muffins. The confluence of flavors sings spring. As for the texture? I guarantee a delicious tumble of crumbles.
- 3/4 cup unsweetened applesauce
- 1/2 cup coconut butter (not oil; you can also use almond butter)
- 1/4 cup nondairy milk
- 2 large eggs
- 1/2 cup honey (or liquid sweetener of choice)
- 2–1/4 cups rolled oats (certified GF, as needed)
- 1 tablespoon finely grated lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt salt
- 1 cup fresh blueberries
- 1/2 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- Preheat oven to 350°F. Line 12 cups of a standard muffin tin with liners, or spray with nonstick spray.
- In a blender, add all of the ingredients except the blueberries and glaze ingredients; process until smooth, about 15-30 seconds. Gently stir in blueberries. Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 15 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in tins on a wire rack for 5 minutes, then transfer to the rack to cool.
- Glaze: in a small cup, mix the sugar and juice until smooth. Drizzle or spoon over cooled muffins.
- Category: Muffins, Breakfast, Bread
- Serving Size: 1 muffin
- Calories: 151
- Sugar: 11.9 g
- Sodium: 201 mg
- Fat: 7.4 g
- Carbohydrates: 13.4
- Fiber: 1.2
- Protein: 2.9 g