Today I cleaned the house from top to bottom while hubby detailed the car. Then I made a batch of traveling muffins before heading to the spa. Nothing like a good massage to start a vacation off right. I made the first version of these muffins many years ago for something to munch on in the wee hours of the morning before stopping for breakfast. And by wee hours I mean the middle of the night to most people. They were a big hit and now are part of our family's traveling tradition.
I have tweaked the recipe a little here and there but this is the version I made this morning.
Blueberry Coconut Muffins
AKA Traveling Muffins
Note: all the ingredients I use are organic. And my FIL loved these even though he claims to hate coconut.
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup cane sugar
4 tsp lemon zest
2/3 cup raw milk (or heavy cream)
1 cup whole wheat flour
1 cup all purpose flour
1 cup unsweetened coconut flakes
2 cups blueberries
Preheat oven to 350 degrees. Grease muffin tins or use cupcake papers.
Beat butter, sugars and zest until fluffy. Add eggs one at a time; beating after each addition. Add milk and mix. Add flour and beat until just combined. Stir in coconut and gently fold in blueberries. Using a large kitchen scoop (ice cream scoop) fill muffin tin. Bake for 25 minutes, or until a toothpick comes out clean. Makes 24 muffins.