I was looking for a really good, go to blueberry muffin recipe, and this recipe may finally be it. It’s full of flavor and is really good! The coconut oil adds a little extra flavor too. If you prefer to omit the coconut oil, then use a total of 1\/2 cup butter.
This is a recipe I adapted from the Taste of Home April\/May 2013 magazine, page 72 Jumbo Blueberry Muffin recipe.<\/p>\n
1\/4 cup butter, softened
1\/4 cup coconut oil
1\/4 cup brown sugar
1\/8 cup honey
1\/8 cup maple syrup
2 eggs
1\/2 cup buttermilk
1 tsp vanilla extract
2 cups all purpose flour (I used: 1 cup all purpose flour, 1\/4 cup wheat flour, 3\/4 cup buckwheat flour)
2 tsp baking powder
1\/8 tsp salt
1\/2 tsp cinnamon
1\/8 tsp nutmeg
1 1\/2 cups fresh or frozen blueberries<\/p>\n
Topping:
cinnamon sugar<\/p>\n
Preheat oven to 400 F. In a large bowl, cream butter, coconut oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and nutmeg. Add to creamed mixture; stir just until moistened. Fold in blueberries.<\/p>\n
Fill greased or paper lined muffin cups two-thirds full. Bake for 13 – 20 minutes or until a toothpick comes out clean. Sprinkle with cinnamon sugar.<\/p>\n
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