Have you ever had the urge to jump out of bed before the rest of your family so you can go pick 10 1/2 pounds of blueberries. No? I’m the only one?? Well… ok then. If you ever do though, I have an awesome blueberry muffin recipe that is To. Die. For.
First you’re going to need some blueberries.
Ok…. so maybe not this many However, you may be thankful you have this many after you try this recipe.
In a medium sized mixing bowl combine:
1/2 cup sugar
1/2 cup brown sugar or coconut sugar
1 tsp vanilla
1 1/2 tsp baking powder
1/4 cup coconut oil
1 tsp salt
3 cups all purpose flour
1/2 cup milk (adjust by tablespoon increments if batter appears too thick), should be slightly thicker than pancake batter.
1-2 cups blueberries (depends on how blueberry-y you want them)
8 drops lemon essential oil
4 drops lavender essential oil
First, combine eggs, sugar, vanilla, and oil in a bowl with a hand mixer. Next, add dry ingredients slowly and mix well. Finally, add berries and essential oil and incorporate into batter with a spatula. Spoon into muffin tins so they are 3/4 full and bake at 350 degrees for 15-20 minutes or until tops turn golden brown.
I think it’s safe to say they were a hit!