recipe: vegan triple coconut blueberry muffins

Do you want to know what I love about blogging? 

It urges me to slow down and be more conscious of my daily activities (and of course, to take plenty of pictures). Even though the ins and outs of my days can be stressful, chaotic even, I'm reminded to notice the beauty of the simple things.

We would have made these muffins anyway. But this time, rather than instantly devouring them, we're lingering over the aroma and appreciating the gorgeous golden crust. 

After all, the beauty of the little things are what create the memories.

Makes 1 dozen

1 1/2 cups flour (whole wheat pastry flour or 3/4 c whole wheat flour & 3/4 c unbleached all-purpose flour)
1/2 sugar
2 tsp baking powder
1/3 c coconut oil, liquid
1 TBSP ground flaxseed + 3 TBSP warm water
3/4 c coconut milk
1 tsp vanilla extract
1/2 c shredded, unsweetened coconut
3/4 c blueberries (fresh or frozen)
1 tsp lemon zest (optional)

Preheat oven to 400.

In a large bowl, mix together flour, sugar, baking powder and lemon zest (if using).

Combine ground flax and 3 TBSP water in a small dish (your flax "egg").
In a medium bowl, mix together coconut oil, coconut milk, vanilla extract and flax egg.

Add wet ingredients to dry ingredients and mix until combined.
(Be careful not to over-mix though or your muffins will be very dense.)

Mix in coconut and blueberries until evenly distributed. 

Bake 15-20 or until golden brown. Let cool in muffin tin 5 minutes and then transfer to a cooling rack.