Lactose free, whole-wheat blueberry muffins

It’s blueberry picking season, folks! Delicious, fresh, local, bursting with flavor blueberries are ripe for picking…that is as long as you do not have a clingy toddler who prevents you from accomplishing such tasks as blueberry picking. Alas, I did not get out this year for fresh blueberries. Doodlebug does not like to sit still or allow mommy to do anything that requires even minimal concentration focused anywhere but upon her. She will not always want to be with mommy 24/7 though, so I relish this time with my clingy baby who wants nothing but to spend time with me. I know that this phase too shall pass. In all honesty, the thought of taking my 21 month old out into the heat to pick blueberries sounds like a nightmare, anyway. Can you say “tantrum?”

If, like me,  you can not get out to pick blueberries this year, I suggest befriending someone who does in fact have the time and energy to go out into this wickedly hot Virginia sun and pick them for you. My delightfully witty and wonderful friend and sorority sister Angela was super sweet and brought us a giant bag of fresh blueberries from Pungo Farm out in Virginia Beach. (I invite you to find out how witty and charming Angela is for yourself by following her blog at I had no idea that she was going to bring us some of her blueberries, but I really appreciated the gesture. There are few things on the planet that I enjoy more than fresh blueberries. I will literally eat them by the handful until I am either rolling through the house like Violet Beauregarde or they are all gone (the latter usually happens first).

In exchange for the berries, Angela requested that I bake blueberry muffins with her. We have been planning a baking get-together for a while, but life/work/plans kept getting in the way. And, with her leaving in less than two weeks to move to Los Angeles to pursue her acting career, my time with her to bake and just to simply hang out is running short. So yesterday, I spent a wonderful afternoon baking with my dear friend who is about to leave forever (probably not forever, but that is how it feels at the moment ). I am super excited for her, but I will miss her dearly.

*On a side note, if any more of my friends even so much as suggest leaving Virginia, I WILL tie you down. Most of my friends have already moved away to: Spain, San Diego, St. Louis, South Carolina, Peru, Phoenix, Seattle…you get the point…*

The following recipe is the one I created yesterday to bake with Angela. I did not have any dairy milk or butter in the house, so the recipe happens to be lactose free, but it would work the same way if you want to make a traditional blueberry muffin recipe with cow’s milk ingredients. Also, in an attempt to make the muffins a tad bit healthier, we used some whole wheat flour and wheat germ, but again if you want traditional muffins or just do not have whole wheat flour or wheat germ at hand, you can just use all-purpose flour.

Lactose free, whole-wheat blueberry muffins

You will need:

½ cup coconut oil (a little bit above room temperature, make sure it is soft)

*you can use 1/2 cup of butter if you do not have coconut oil and do not care if they have lactose

¾ cup granulated sugar

½ cup packed light brown sugar

2 eggs

1 egg yolk

1 ¾ cups almond milk

*or just use dairy milk if you do not care about lactose

1 tsp salt

1 tsp vanilla

2 cups unbleached all-purpose flour

¾ cup whole wheat flour

¼ cup wheat germ

* or you can just use 3 cups of all-purpose flour in lieu of the all-purpose + wheat germ+ whole wheat flour

1 tsp cinnamon

1 Tbsp baking powder

2 cups fresh blueberries

Preheat the oven to 375 degrees Fahrenheit

In a large bowl whisk together the coconut oil, granulated sugar, and brown sugar.

In a separate bowl whisk together the eggs, egg yolk, almond milk, salt, and vanilla.

In yet another bowl, stir together the all-purpose flour, wheat flour, wheat germ, cinnamon, and baking powder.

Slowly mix together the egg mixture and the flour mixture. Add the coconut oil and sugar mixture to the egg and flour mixtures. Stir until well incorporated and add the blueberries.

Spoon the batter into greased muffin cups.

Bake at 375 for 25 minutes.

Recipe should make 2 dozen.


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