There’s no better way to make a good impression than with baked goods.
I don’t think there has been an important meeting, dinner, or event that I have showed up to in the last two years without a homemade treat in hand.
Morning glory muffins for a breakfast meeting, strawberry rhubarb hand pies for a going away party, lemon poppy seed loaf for a staff meeting, chocolate ‘nutter bites for a potluck. It’s hard to not like the girl who brings cookies you know?
With my first staff orientation this week, I wanted to find a way to break the ice and make everyone feel comfortable and there is no better way to break the ice with a group of cooking teachers than muffins.
These whole-wheat blueberry muffins totally hit the spot. I love how the blueberries gave the batter a slightly blue tint, and the cinnamon-sugar topping turned the perfect golden brown in the oven. They are a great balance of wholesome, fruity, and not at all too sweet.
Whole-Wheat Blueberry Muffins [Vegan]
Adapted from King Arthur Flour
2 c. whole wheat flour
½ c. packed brown sugar + 2 T.
1 t. baking powder
½ t. baking soda
¾ t. salt
1 t. cinnamon + 1 t.
¼ t. nutmeg
1/3 c. coconut oil [or vegetable]
1 c. non-dairy milk [I used almond milk]
1 t. vanilla extract
1 c. blueberries, fresh or frozen
Preheat the oven to 400. Line muffin tin with papers.
Mix together the dry ingredients, reserving 2 T. brown sugar and 1 t. cinnamon for the sprinkling.
In a separate bowl, combine the wet ingredients. Pour into the dry and mix well.
Fold in the blueberries.
Fill muffin tins 1/3 with batter. Use half the cinnamon-sugar topping and sprinkle the muffins with it. Fill the tins the remaining 2/3 and top with the rest of the cinnamon-sugar.
Bake for 18 – 20 minutes, or until a toothpick comes out clean.