Sweet, juicy wild blueberries and spicy, aromatic turmeric combine for a beautiful bite in these Blueberry Turmeric Muffins. Enjoy these beauties for a light breakfast, or curb hunger as a mid-afternoon snack with a cup of coffee to get you to the end of the day.
Guys, I’m obsessed with these muffins. First off, I love a good muffin! But, believe it or not, I don’t usually choose muffins for breakfast. I know…kinda weird. But I prefer muffins like these Blueberry Turmeric Muffins or my Pear Ginger Oat muffins more as a snack with either a cup of coffee or glass of almond milk. Hey, you’ll even catch me with a homemade muffin as a post-dinner dessert!
It was nice to get in the kitchen and bake again. I feel like life’s just been so busy with me working extra hours at work and Paul working more at his job as a waiter for the summer. We’re just barely saying goodnight and good morning right now, it seems. But this time has been good in it’s own difficulties.
Since we first started dating, Paul and I have been pretty inseparable. We tried to do everything together and spend as much time together as possible. Then transition to marriage and moving to a completely new state far from home with no friends, we spent a lot of time together, clinging to each other just to stay sane in this crazy city. As Southerners who came from raising chickens in the backyard, having a church on every corner, and knowing people as we walked down the street, then moving up just north of New York City, this transition was tough.
But we’ve learned something new with each obstacle we’ve faced. And one obstacle being the lack of time spent together in this short season.
This time apart has been good for our time together. As someone who’s main love language is quality time, I thought that him being gone a lot would be tough. And yes, it was. But it made our times together that much more focused on quality.
I love that even in our rough patches, even in the strains of life, even when you’re not sure you can make it another week, there’s still something to be learned and grow in. Thankfully we know the end date of this season, but there have been, and still will be many more uncomfortable seasons in which we will have to figure out life as it’s given to us.
So yeah, just one more week of work for both of us and then we’re off to a week in Puerto Rico for a little adventure! I’ll be sure to share more details of that trip when we get back.
But…now that I’ve blabbed about our life up to date…maybe you learned something, maybe you didn’t…
Here’s the muffin recipe!
Hope you all enjoy! If you try it out, comment below and let me know. Or just let me know what you think! I love hearing what you all have to say.
Have a great rest of the week!
Blueberry Turmeric MuffinsPrint Recipe
- 2 cups white-whole wheat flour (or regular white flour)
- 1/2 cup coconut sugar or white sugar
- 1 Tbs baking powder
- 1/2 tsp salt
- 1 1/4 tsp turmeric
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 cup milk
- 2 eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla
- 1 cup frozen/fresh blueberries
Preheat oven to 425 degrees Fahrenheit.
Combine dry ingredients in medium sized bowl. Stir to combine.
Combine wet ingredients, excluding blueberries, in a medium sized bowl and whisk well to combine.
Gently stir wet ingredients into dry ingredients.
If you're using frozen blueberries, defrost for about 30 minutes in the microwave.
Next, rinse blueberries so they don't turn batter purple (very key to beautiful muffins!)
Lastly, stir in blueberries gently into the batter.
Spoon out into greased muffin tin and bake for 15-20 mins.
Allow to cool before enjoying!
Recipe adapted from King Arthur Flour Basic Muffin Recipe
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