Currently, I’m sitting at my aunt and uncle’s dining room table in Boulder while eating a breakfast bowl of oatmeal (I say breakfast bc I could literally be eating oatmeal anytime of the day) and listening to French pop songs as I write this (#multitaskingQUEEN). If you want to see what I’m eating/making/doing in realtime, add me on Snapchat (earthlyeats) – I’ll add you back so we can be fraannddss 🙂
So, I made these muffins right before I left for my trip to visit some of my family in Colorado, and I was actually pretty bummed to leave these at home. I pondered trying to sneak them into my checked bag, but then I thought my aunt would probably think I was a crazy person when I showed up with a bag full of muffins…
But, seriously, these muffins are BOMB. The combination of juicy, in-season blueberries, and fresh, aromatic basil can’t be beat. I know what you’re thinking, “Why should I turn my oven on when it’s 100 degrees outside??”
Small sacrifices, my friends. Trust me, you won’t even mind the heat after2 you take a bite of these muffins!
I highly recommend using FRESH basil and blueberries, but if you can’t get fresh blueberries, I think frozen would work alright as well. Since both basil and blueberries are in season now, they should be easy to find, though. Pro tip: Buy fruit at a bulk store like Sam’s or Costco or at a farmer’s market for the best price.
Basil is also fairly easy to grow yourself – correction: It’s one of the only plants I can manage to keep alive. But, really, I have various little pots if herbs on the windowsill in my kitchen at home and the basil does the best and requires minimal work. I’ve only killed one of my pots of parsley so far lol.
I hope someone is watering my herbs while I’m away….
Anyways – to the recipe!
- 2 cups whole wheat pastry flour (or white whole wheat flour)
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup coconut sugar
- 2 eggs
- 1/2 cup almond milk
- 1/2 cup melted coconut oil
- 1/4 cup 0% plain Greek yogurt
- 1 1/2 cup fresh blueberries
- 1 Tbsp chopped basil
- Preheat oven to 375 F, then grease or line a muffin tin and set aside.
- Sift together flour, baking powder, and salt and set aside.
- Wash your blueberries and set aside to dry. Then, wash and chop your basil, and set aside to dry.
- Whisk together eggs and sugar, then add the almond milk, Greek yogurt, and melted coconut oil. I would recommend leaving out the eggs, almond milk, and yogurt until they reach room temperature. When I made these, I didn’t do this and the coconut oil solidified when I was whisking it in. It won’t ruin the recipe, it just took a bit more whisking to break down the solidified coconut oil.
- After your wet ingredients are mixed together, slowly add the dry ingredients into the wet ingredients. Make sure not to overmix, or the muffins may come out gummy (this applies for most muffin recipes). It’s a good idea to leave it not fully mixed, since you will be mixing it again when you add the basil and blueberries.
- Mix in the basil and blueberries until fully incorporated
- Fill the muffin tins about 3/4 full, and bake for 17-22 minutes (What you’re looking for is golden brown edges and lightly golden brown tops). I made 15 muffins with this recipe, so if you make a dozen, it may take longer to bake.
- Let cool slightly (if, unlike me, you can wait) and remove from the muffin tin. Enjoy!
*Note: These are best stored in the refrigerator after 1 day,
If you bake these, make sure to snap and post a photo with @earthlyeats tagged so I can see your creations! 🙂
Happy Almost Friday!