Blueberry-Coconut Oatmeal Muffins

I’m always trying to find ways to make my weekday mornings run a little smoother. No matter how early I get up I never seem to have time to make a proper breakfast and usually end up cramming toast into my mouth as I’m flying out the door. So when my sister passed on a recipe for blueberry coconut oatmeal muffins from one of her favourite bloggers, The Wednesday Chef, I thought it would help to shave some precious minutes off my morning routine. I love that these muffins have cooked oatmeal in them which makes them extra moist and filling. They’re perfect to have on hand for a quick breakfast or an afternoon snack. I recommend tossing a handful of hemp hearts into the batter if you’re looking to add some extra protein. Enjoy!

Blueberry-Coconut Oatmeal Muffins

Makes 12 muffins

1 ½ cups all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon fine sea salt
¼ cup shredded unsweetened coconut
1 large egg
1 cup cooked oatmeal
½ cup whole milk
2 tablespoons unsalted butter, melted and cooled slightly
¼ cup fresh or frozen blueberries

1. Heat the oven to 400°F and butter a 12-cup standard muffin pan or 6 cup Texas muffin pan. Combine the flour, sugar, baking powder, salt and coconut in a large bowl.

2. In another bowl, lightly beat the egg, milk and butter together, then add the oatmeal, stirring with a fork to break up the clumps.

3. Pour the wet mixture into the dry mixture and then add the blueberries, stirring briefly to just combine. Fill the prepared muffin tin and bake for 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean.