Mixed Berry, Oatmeal, and Coconut Muffins
Blueberries and strawberries are in! We’re super stoked to be starting a new blueberry partnership this season with Coastal Moon Berry Farms. Try out their blueberries or Coke Farm’s strawberries (or a mix of both!) in this delicious muffin recipe.
Ingredients:
[Yields 12 muffins]
1.5 cups all purpose flower
A pinch of salt
1 cup old fashion oats, plus a bit extra to sprinkle on top
1 cup white sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 cup shredded coconut
1 cup plane greek yogurt
2 tsp maple syrup
1/2 cup butter, softened
2 eggs
2 cups of strawberries, blueberries or a blend of both! (if strawberries, roughly chop into small pieces)
*consider adding a teaspoon or 2 of cinnamon if that’s your thing!
Method:
Preheat oven to 375 and grease your muffin pan.
Mix flour, salt, oats, coconut, and baking powder into a bowl then set aside.
In an electric mixer, mix the softened butter and 2 kinds of sugar until well blended. Then add in eggs, syrup, and greek yogurt. Blend again.
Dump dry flour and oat mixture into the wet ingredients and blend together until mixture is completely incorporated.
Gently fold in chopped strawberries and/or blueberries. Evenly distribute amongst muffin pan and lightly sprinkle with a few more oats on top.
Bake in oven for 30 minutes or until golden brown on top. Let cook for 10-15 minutes. Serve warm and enjoy!