When it comes to grocery shopping, I'd like to think I'm a pretty organized person. I write out a list and mostly stick to it. The only exception is Costco. I can never leave that store without a few additional items in my cart that are new to the store or that I find while browsing the aisles.
A lot of times that also means I find inspiration for new recipes by discovering ingredients while out shopping. It is often that these finds will make my wheels start turning and I come up with ideas on the spot. Usually my poor husband is on the receiving end with recipes spewing out of my mouth as we continue our grocery haul. I do have to give him credit though, he always listens patiently and gives good constructive criticism, but I'm sure many times he would rather roll his eyes at his crazy wife.
Finding a big bag of dried blueberries at Costco was my inspiration for today's recipe. I kept thinking along the lines of cookies, but after inspecting my pantry and seeing a big jar of coconut oil and a bag of white chocolate chips the idea for a muffin recipe was born. While most blueberry muffins are made with fresh berries, the dried version works extremely well in this recipe and adds a lot of flavor without adding the extra liquid or discoloring the finished product. The addition of coconut oil over a more traditional canola oil added the slightest hint of coconut without overpowering the finished baked good, along with giving the muffins a light and airy texture.
A simple lemon powdered sugar glaze provides a nice contrast of flavors while adding a bit of tartness to the muffins, but you could certainly serve them as is. This recipe got two giant thumbs up in our family and has since been added to our favorites list.
~makes about 15 muffins~
(Print this Recipe)
For the muffins:
2 cups all purpose flour
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
1/2 cup coconut oil, melted
1/4 cup milk (almond milk is ok)
1 tsp. vanilla
1 cup dried blueberries
1/2 cup white chocolate chips
For the glaze:
1 tsp. lemon zest
2 Tbsp. lemon juice
3/4 cup powdered sugar
For the muffins: Pre-heat oven to 375° F. Line a muffin tin with cupcake liners OR grease well. Set aside.
In a large bowl whisk together flour, sugar, baking powder, baking soda, and kosher salt.
In another bowl combine eggs, sour cream, coconut oil, milk, and vanilla.
Add the wet ingredients to the dry ingredients and stir to combine.
Fold in blueberries and white chocolate chips.
Divide the batter equally among the muffin cups filling each about 3/4 full and bake in preheated oven for 20 minutes. Remove and let cool on a wire rack.
For the glaze: Whisk together lemon zest, lemon juice and powdered sugar until smooth. Drizzle over cooled muffins.
Notes: I used Nutiva Organic Extra Virgin coconut oil in these muffins. I found my giant container at Costco, but you can also find it online.
When using lemon zest in a recipe, I like to use an organic lemon. Most grocery stores carry them and they don't cost much more than conventional ones.
A Susi's Kochen und Backen Original Recipe