A recipe perfect for when that craving for something sweet hits. These are healthy enough to eat for breakfast!
The reason I don’t bake very often is this: when I bake, I eat. (Also I’m not very successful at baking haha;). I tell myself I’m only going to have one, but come on, who stops at one? Two is practically the same as three. I can’t end on an odd number so three turns into four. And this number grows exponentially until I physically can’t bear to think about food ever again. Then we repeat the whole process in about an hour.
I’ve had a major craving for blueberry muffins for a few weeks now. Every time I look in the freezer, I see the bags of blueberries I picked in the summer. Now that fresh blueberries are going to be in season soon, I want to use up all of my frozen! Seriously, I’ve been eating blueberries like crazy. In oatmeal, pancakes, basically any breakfast food you can think of. I’m surprised my skin isn’t a light purple yet. When I saw a recipe for blueberry muffins on Pinch of Yum, I knew I had to make some.
When I first photographed these muffins I just wasn’t happy with the pictures. Finally I added the glaze and I realized that you need a glaze. Both for the pictures, and for eating. The glaze adds that perfect amount of sweetness, also because the muffins aren’t overly sweet themselves. And a glaze makes everything prettier, don’t we agree?
These muffins have tasty blueberries in every bite.
Did I mention this recipe only makes 3 muffins? Granted they’re jumbo muffins. It would probably make about 6 regular sized muffins, but everyone knows that bigger is better. These are perfect – one for me, one for mom. . . . another for me.
- 1/2 cup + 1 tbsp white whole wheat flour
- 1/2 cup old fashioned oats
- 1/2 cup buttermilk
- 1/3 cup brown sugar
- 1 1/2 tbsp coconut oil, melted
- 1/2 tsp vanilla
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 heaping tbsp ground flax
- 1/2 cup blueberries (I used frozen)
- coconut sugar
- 1/4 cup powdered sugar
- 1 tsp almond milk
- dash of vanilla
- Preheat oven to 375. Grease 3 jumbo muffin tins with crisco (flour would work too).
- Mix oats and buttermilk in a medium/large bowl, and let sit for about 15 minutes.
- Add the egg, vanilla, brown sugar, and melted coconut oil. Stir it up.
- In a small bowl, mix flour, baking powder + soda, ground flax, and salt. Add that mixture to the liquids and stir until just combined.
- Spoon a little bit into the bottom of each muffin liner. Then mix the blueberries with the rest of the batter. Sprinkle with a little coconut sugar, if desired. Evenly distribute the rest of the batter into muffin tins and bake for 20-24 minutes.
- While the muffins are baking, combine the powdered sugar, almond milk, and vanilla in a small bowl. Once the muffins are cooled (please wait!!) top with the glaze.
So I ate the last one and now I want more. Maybe we should just double the recipe and make 6 jumbo muffins… 😉
these look amazing! i have such a weakness for blueberry muffins and these photos might have just convinced me to do some baking after work : )
Lex recently posted…Weekend Learnings
Thanks Lex! Let me know if you try them 🙂
Yum! These look delicious and beautiful! The glaze does make a difference. 😉
Agreed. It adds the perfect amount of sweetness 🙂
Gorgeous photography, Leigha!
Honestly, these look wonderful and I toooottaaalllyyyy know what you mean about the glaze being necessary for both your tastebuds and pictures. It adds SO much and I always top my muffins/cupcakes with something to give them a little extra pizazzzzz!
Christine@ Apple of My Eye recently posted…Skinny Crockpot Chicken Caesar Sandwiches
Thanks Christine! I think it should just be a rule that everything needs a glaze/frosting 🙂
These look so good!
Molly@This Life is Sparkling recently posted…It’s okay…
🙂 🙂 🙂
Oh, my goodness, these look amazing. Both the pictures and the muffins <3 I love your background cloth – rainbow is so pretty!
Liz @ Carpe Diem and Run recently posted…Monday Miles #13
Thanks Liz! I wasn’t expecting to ever use it, but when I tried it for a picture it just worked! 🙂 who knew!
Gurl doze blueberries. Dat glaze. *Drooling* I’ve had a serious blueberry muffin craving, too – I definitely need to make these pronto!!! Yummeh!
Jess @ Story of a Girl recently posted…Weekend Thangs
Hehe 🙂 let me know if you make ’em!
WOW. your pictures look professional. and holy blueberries those look good!
Emily @smilemilegirl recently posted…April Goals
Thanks Emily!! That really means a lot 🙂
Holy moly these look fantastic!! Blueberry muffins are definitely one of my favorite kinds (alongside corn muffins➔ just in case you want to make a recipe for those too 😉 ), but adding glaze looks like it takes them to a whole new level.
And of course you have to eat one— or seven— fresh from the oven! Quality control. 😉
Alison @ Daily Moves and Grooves recently posted…Weekend in Charlottesville
CORN MUFFINS. <3 Now I have a craving for those haha 🙂
These look wonderful Leigha, perfect post run treat 🙂
Tina Muir recently posted…Ignite Naturals Review
Thanks Tina! They would be fantastic after a run 🙂
Yum! Those look incredible! Wish I had baking supplies and a mixer :p
Alyssa @ Lyss the Nutritionist recently posted…Marketing Monday
lol! Technically you wouldn’t need the mixer – I didn’t use one!
Holy YUM! These muffins look amazing! I just want to scoop up some of that drizzled glaze from the side, LOL. Thanks so much for sharing at Simple Supper Tuesday.
Cindy @ Hun… What’s for Dinner? recently posted…Tex Mex Perogies
Do these need to be stored in the refrigerator? They are delicious by the way!
I would store them after a day or two of sitting out. They’ll keep in the fridge for a week!