Hey all! I feel like I have let you down because I make the best BEST version of a Paczki donut but I was really busy this week and did not have time to blog about it. I didn’t even have time to make them for myself because, as usual, life snuck up on me. Please check out this recipe for Jelly Donut Cupcakes from Elana’s Pantry. You will want to make them…and eat them all! I love them cold and maybe, just maybe, I will find time this week to make some for myself. Eat up folks but keep it clean!
eat
Blueberry Citrus Breakfast Muffins
Blueberry Citrus Breakfast Muffins
My mom is coming into town tomorrow for a short visit. I know that when she visits me, we run around like crazy. We always say that we are going to just “chill” and go with the flow but we don’t. We run to every store, festival, bakery and we watch movies, go for walks…you get the picture. It has been that way since I went away to college. A very fun filled yet exhausting get together. Well, I know that if she is coming then we need to be able to start our day our right. Personally, I always make an organic protein shake for breakfast but I eat something along with it or I take something with me for a snack about mid morning. I thought since I had just bought organic blueberries that muffins would be a great treat to wake up to in the morning. I used frozen blueberries in this recipe because there was a sale on organic fruit at the market last week. We have fresh in the fridge but the frozen blueberries were huge and perfect to make these muffins just the right consistency.
These muffins are low sugar, packed with protein and vitamins. They are a must for mom’s visit!
Blueberry Citrus Breakfast Muffins
serves 12
1/3 cup of plain coconut milk
1/4 cup organic coconut oil (melted and cooled)
1/2 cup organic plain greek yogurt
1 egg
1 tsp of vanilla
1 3/4 cup of whole wheat pastry flour
1/4 cup of coconut sugar
1 organic lemon
1/2 tsp baking soda
2 1/2 tsp baking powder
pinch of sea salt
3/4 cup to 1 cup of frozen blueberries
Heat oven to 375 degrees and line muffin tin with unbleached muffin cups.
Mix together the milk, coconut oil, greek yogurt, egg and vanilla until the mixture is smooth.
Then add the whole wheat pastry flour, coconut sugar, peel from the lemon, juice from 1/2 of the lemon, baking soda, baking powder and salt. Mix until everything is integrated and the dough resembles pancake batter. Do not overmix.
Fold in the frozen blueberries.
Ice cream scoop for scooping the batter makes for pretty and clean muffins.
Scoop the batter using an ice cream scoop into each muffin cup. Whether you have heard of this trick or not, I highly recommend this for muffins or cupcakes. I love the look of homemade muffins so I don’t need them to be perfectly round but it helps the batter stay off of the muffin tin.
Ready for the oven!
Place the muffins into the oven, blow them a kiss and bake them for 15-20 minutes.
Fresh from the oven!
Warning!!! You will want to eat these immediately in which I did. I had to make sure they were good enough for you! If you could smell this picture, you would die. I wish blogs were scratch and sniff, don’t you? This recipe is perfect and super easy so if you are having guests come and stay, I would suggest you make these to show off. They take no time at all and it will impress your guests by the smell of warm blueberry muffins in the sunny summer mornings.
The frozen blueberries were huge.
You can see the size of the blueberries I used really well in this picture. If you have the freezer space, you can buy frozen organic fruit for a great price in the summer. It keeps for a long time and it is usually cheaper than buying it fresh. I always buy fresh organic fruit but when it comes to baking and smoothies, I use the frozen fruit. It is great because you can eat it even if it is not in season. If you are really thrifty and have some time on your hands, freezing your own fruit can save time and money in the long run.
Blueberry Citrus Breakfast Muffins are moist and sweet.
These muffins were the perfect amount of sweetness. They are also really moist. I am storing them into a glass sealed casserole dish in the fridge until mom comes tomorrow. If you are eating immediately then no need to put them into the fridge but after a few days, they may become soggy. This is only from experience so I don’t know if these muffins would do that but I will be keeping mine in the fridge. It has been really humid here all summer so I don’t want to take any chances with these babies.
Also, I want to share some health benefits about these muffins with you. No chemicals were used in the making of these muffins. I used only organic ingredients so I am sure there were no chemicals. What about the muffin tins and muffin cups? Did you know that most muffin or baking dishes have chemicals? This is true. Check when buying your products if they are free from harmful chemicals. The most common chemical added to bakeware is PFOA (perfluorooctanoic acid). Yikes, that is hard to spell. There are other chemicals used as well so just be sure when buying that the label is free of them. I found my bakeware at TJMaxx. I also used Unbleached Muffin cups that I found at my local market. They are chlorine free and safe to compost.
Health Benefits
Blueberries- Vitamin K & C, phytonutrients, antioxidant, fights inflammation, fights colon and breast cancer.
Coconut Oil- energy enhancer, cancer fighter, aids in digestion, reduces inflammation
Coconut Sugar- low glycemic, contains amino acids, contains B vitamins, iron, potassium
Whole Wheat Pastry Flour- fiber, has not been bleached
Lemon- regulates blood sugar, fights cancer, good source of vitamin C, antifungal
Plain Greek Yogurt- protein, vitamin D
In other words, make these muffins. They are a great alternative to the pastries or baked goods that you buy on the go at a local shop. You can make a big batch and freeze them for later use.
Clean Eating Empath 