Soft Blueberry Muffins for #MuffinMonday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Are you a food blogger who is interested in joining and posting with our muffin loving group? Request to join our Facebook page - we'd love to have you!

These are pillowy soft blueberry muffins - almost "pancake-esque" in texture. We loved them, and they disappeared in no time around my house! A great base for a handful of juicy fresh blueberries. The coconut oil adds a lightness, a hint of flavor, and a lovely crispness to the tops of the muffins.

Here are our Muffin offerings for July - get inspired and get baking! 

• Banana Mocha Chip Muffins from Jolene's Recipe Journal
• Cranberry Orange Pistachio (Vegan) Muffins from Food Lust People Love
• Creamed Corn Muffins from Palatable Pastime
• Lemonade Muffins from Karen's Kitchen Stories
• Scotch Bonnet Cornbread Muffins from Passion Kneaded
• Simple Summery Squash Muffins from Culinary Adventures with Camilla
• Soft Blueberry Muffins from Making Miracles
• Sour Cream Rhubarb Muffins with Pecan Streusel from A Day in the Life on the Farm
• Sweet Potato Mango Muffins from Zesty South Indian Kitchen

Soft Blueberry Muffins

Ingredients
2 cups all-purpose flour
½ cup sugar
½ tsp salt
3 tsp baking powder
¼ cup coconut oil
1 cup milk
1 egg
2 1/2 tsp lemon juice
6-oz fresh blueberries, washed and stems removed

Directions

1. Preheat oven to 350 degrees. Line a 12-well muffin tin with paper liners or spray with baking spray and set aside.
2. In a medium bowl combine the dry ingredients: flour, sugar, salt, and baking powder. Whisk to combine and set aside.
3. In another bowl, whisk together the coconut oil, milk, egg, and lemon juice. (If your coconut oil has solidified it is probably easiest to melt it in the microwave just until liquid again to help ensure even distribution). Whisk liquid ingredients together to combine.
4. Add the wet ingredients into the dry ingredients just until combined (your batter should be fairly thick / sticky). Gently stir the blueberries in with a spatula until evenly distributed in the batter.
5. Divide batter between the muffin tin, and bake in the preheated oven for 17-20 minutes until well risen, golden brown on the top, and cooked through (check with a toothpick inserted into the center of your largest muffin).
6. Set tin on a cooling rack and allow to cool - great served warm with a pat of butter!

Recipe adapted from Meatloaf and Melodrama