Super moist Coconut-blueberry muffins.

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Who doesn’t like blueberries? and how many of you do not like muffins? Now make give it some coconut love and eat them on a cool morning…man these were good!

I am still fortunate enough to be able to buy British Columbia grown blueberries, a fresher and more flavourful version of the California blueberries that we usually get. Nothing against USA produce but the closer food comes from, the more fresh, the more flavourful and the more nutritious it will be. SO whenever you can or you have the option between something grown thousands of kilometres away VS. something grown in your country or in your province or grown in your municipality, THE BETTER!! Buying as LOCAL as one can is the best option. Yes, organic is important, but we have to think twice when we go out there and buy our food. Our purchases are like votes. We vote to buy something that is grown near to us and grown by our fellow farmers or grown elsewhere. We vote when we decide to buy at a grocery store or at the local market. If the option is available of buying something grown in our own territory AND it is organic, well “that’s a BINGO!” Can’t get better than that!

Right now blueberries seem to wave at me whenever I’m at the City Centre Fort McMurray Urban Market.  At this one and only farmer’s market in our town one can find locally grown veggies from Dunvegan Gardens, fresh berries and seasonal fruits from B.C. and other baked goods, handcrafted items and other fun activities for the kids. MY favourite activity consists on buying the fresher good-looking fruits and veggies I can possibly find and talking to the producers. Can’t deny it, I am one chatty cookie and passionate urban farmer as well.

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It is from these activities that I get my inspiration from. It is from speaking to the farmers and the dedicated bakers and creative vendors that bring us their good hearted products straight from their kitchens or their gardens full with their good energy and love. I am wishing that soon this and more markets will sprout in and around town and stay with us year round. Access to fresh and nutritious produce is our right and local farmers are here to bring us everything we want, we just need to create the DEMAND for it. So visit as much as you can your local markets, stop by ad say hi to your veggie grower and get cooking my friend!

Makes aprox. 12 muffins

Ingredients:

– 1 1/2 C. whole wheat flour (I used pastry flour, you can also use Gluten-free flour)

– 1/2 C.  granulated sugar (I have used raw sugar and coconut sugar too, turned out yummy just a tiny bit less sweet)

– 1/2 tsp. salt

– 2 tsp. Baking Powder

– 1/4 C. coconut oil, melted and cooled to room temperature

– 1 TBSP. Flaxseed meal with 3 TBSP of water, mix and let stand fro 10 minutes

– 3/4 C. Full fat coconut milk (or light version of can coconut milk)

– 1/2 tsp. vanilla extract

– 1/2 C. sweetened shredded coconut (I have also used unsweetened coconut shreds and it was awesome as well)

– 1 C. fresh or frozen blueberries (I had a huge box of fresh blueberries so I used those)

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Method:

1.- Preheat oven at 350º. grease or line muffins pan. Set aside.20140823_160811

2.- In a medium bowl whisk DRY ingredients:  flour, sugar, salt and baking powder.

3.- In a big bowl mix WET ingredients: oil, egg, milk, vanilla.

4.- Add WET to DRY, stirring just whats necessary to combine the ingredients.

5.- Gently fold in the coconut shreds and the blueberries.

6.- Divide batter among the prepared muffins pan cups. Bake for 18-20 minutes or until toothpick comes out clean.

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 These didn’t last long out here let me tell you… they are awesome!

Song of the day:

https://www.youtube.com/watch?v=4hU3F_QIda0

Ben Miller Band, LOVING their sound!

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