One of the blogs I love and follow is Bonheurcuisine, Viviana is an architect and Mom to 2 pre teens, she has some amazing and delicious recipes and her blog is written in both English and Spanish. When I saw this post today it made me happy, it was like Spring had come. It sounds incredible, blueberries and coconut baked into a light and flavorful loaf, look at that lovely crumb. Check out the recipe here. I love the recipes and photo’s and I know you will too. This loaf is made without oil, I had to read it twice but this really moist loaf has no oil or butter. It also contains almond flour and coconut milk. I think I would love this as muffins also. Visit bonheurcuisine, I know you will enjoy!!
Posts tagged ‘blueberry’
These muffins are tender and moist, flavored with lemon and chock full of blueberries. The batter has both whole milk ricotta and whole milk buttermilk. I love the combination of lemon and blueberries and the ricotta and buttermilk give these muffins a slight tang that is delicious. I also used some cake flour to give them a more tender crumb. The muffins are only slightly sweet and to add a little more sweetness, after you remove them from the oven brush with some melted butter and dust with granulated sugar. When you just have to have a muffin I hope you will give these a try, they are simple to make, and you can whip them up in a flash. They also freeze beautifully. NOTE: If you use lowfat buttermilk and part skim ricotta increase butter to 6 tbs +4 tbs vegetable oil, and if you use lowfat buttermilk with whole milk ricotta just increase the butter to 6 tbs+ the 2 tbs vegetable oil.