For me to say that a fruity muffin like blueberry could taste good is nearly blasphemy, as up until a couple years ago I despised fruit in pastries. Now, I can't get enough of these blueberry muffins, and I feel less guilty about it since they are made with coconut oil and sugar. They rise and smooth out beautifully, even though you will messily scoop them into the muffin liners.
If you can't stand the smell/taste of coconut oil, you can grab the refined stuff. It'll cream just as well but won't leave you with that coconut-y taste.
¼ cup coconut oil, solidified
½ cup coconut sugar
½ cup brown sugar
½ cup nondairy milk
½ cup apple sauce
2 tsp vanilla extract
½ tsp salt
1 T baking powder
2 cups flour (sub ¼ cup for protein powder, I used NCN’s Brown Rice Powder)
1- 1.2 cups fresh blueberries
Preheat oven to 350.
Line muffin tin with muffin/cupcake liners.
In standing or hand mixer, “cream” together coconut oil, sugar, and brown sugar. Add vanilla, nondairy milk, and applesauce to mix.
Add salt and baking powder. Slowly add in flour.
Fold in fresh blueberries (I would imagine that frozen would woke, but cannot speak to the baking time.)
Use a spoon to scoop mixture into muffin liners and fill to about ½-¾ the way up.
Bake for 35-40 minutes. Let stand a couple minutes to cool, as baked blueberries can easily burn your tongue, it turns out.
Lesson learned (until next time when I will undoubtedly forget and burn my tongue again)