I almost had a major panic attack a few weeks ago when I realized I had been so busy that I literally had forgotten to sign up for this month’s Secret Recipe Club. After all, I’ve never missed a single one. I was ill. Sick to my stomach. I told Jane so. She told me to be ready should there be an orphan. Well, that same night I got lucky. There wasn’t an orphan, but someone who had to step down this month and I got the slot. Breathing deep sighs of relief. Then I was in for an even better surprise. 🙂
When I was given my assignment I was given Jess’ blog – The Inquiring Chef. If you haven’t been to her blog, then you are totally missing out. What a treat for me. 🙂 Jess makes a lot of Thai food.and I love Thai food. However, I didn’t chose to make it for my SRC post. I went with another favorite of mine. Lemon. She had a recipe for Lemon Olive Oil Muffins. I decided to switch it up and add more favorites; dried blueberries and coconut!
I made a quite a few changes to the muffin. I subbed coconut oil for the olive oil and I went with some coconut flakes and dried wild blueberries . My recipe that I followed will be below. These turned out pretty darn amazing. Even Grumpy, who is not a fan of either lemon or blueberry, ate two of these on Saturday morning!
I didn’t stop there. I also made something that is Grumpy’s favorite. Butterscotch and Chocolate Pudding, layered pudding. Deliciously sweet butterscotch swirled in with slightly bitter and dark chocolate. What a match made in heaven.
Because I made no changes to the pudding recipe, please do visit Jess’ blog for the pudding recipe. My adapted recipe for the Olive Oil Lemon Muffins is below.
Another thing about Jess. this girl is expecting twins any day now!! How exciting for her! Congrats to you and your hubby Jess and I hope you enjoy your little bundles of love!
Now, you know you want to make these Blueberry Coconut Muffins!
Blueberry Coconut Muffins
Author: Grumpy's Honeybunch
Serves: 12 muffins
for the muffins
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup Splenda sugar substitute
- 1 large egg
- 1 large egg white
- ½ cup light sour cream
- 2 Tablespoons coconut oil
- 1-1/2 tablespoon almond milk
- ½ cup dried wild blueberries
- 1-1/2 tablespoon fresh grated lemon zest
- 2 teaspoons fresh lemon juice
- ½ cup powdered sugar
- 4 teaspoons fresh lemon juice
- 2 teaspoon fresh grated lemon zest
- Preheat oven to 350 degrees. Lightly grease a muffin tin.
- Soft together flour, baking soda and salt. Gently stir in Splenda.
- In a separate bowl combine remaining ingredients (through lemon juice) and whisk until combined.
- Fold wet ingredients into dry ingredients until just moistened. Gently fold in dried blueberries. Spoon batter (about ¼ cup) into 10 spaces of them muffin tin. Fill empty cups of the muffin tin with water about half full to prevent the empty cups from becoming too hot and possibly burning.
- Bake 20 to 25 minutes . Cool on a wire rack.
- Once cooled, mix powdered sugar, lemon juice and zest together. Dip tops of muffins in glaze. Sprinkle with coconut and lemon zest if desired.