Blueberry-Coconut Bulgur Muffins

I went shopping today.

My shopping centre of choice?

A berry farm. All the while picking these beauties, I was dreaming of what I would make. On my way there, I was certain blueberry bran muffins would be the winner. And then my mind shifted to some sort of cobbler, with a crumbly, oaty, sugary topping. And then my mind shifted to some sort of lighter muffin with the flavors of lemon, poppyseed, and blueberry all combined.

While climbing in and out from underneath the bushes (I like monkeying around while picking – I have found that the very best berries are always deep into the center of the tree and at the bottom…where little children don’t think to venture as they’re smearing blueberries over their smiling faces, and older adults don’t bother crawling) blueberry-coconut entered my mind. And finally – blueberry coconut quinoa. Based on my quinoa-bulgur muffins, of course! But, I am the strange one who will put plenty of time into crafting a delicious treat, yet declines to spend an extra 30 seconds rinsing quinoa.

Bulgur it is.

So, prepare yourselves for Blueberry-Coconut Bulgur Muffins…

adapted from Veganomicon’s Almond-Quinoa Muffins

yields 12

Ingredients:

• 1 1/4 c. almond milk
• 1 T. milled flaxseed
• 2 T. Sunsweet Lighter Bake (see Note)
• 1/4 c. pure maple syrup

• 1 1/4 c. white whole wheat flour
• 2 1/2 T. coconut flour
• 1 1/2 t. baking powder
• 1/2 t. salt

• 1/3 cup dried bulgur, cooked as prepared (in 2/3 c. water)
• 2 T. shredded coconut
• 3/4 – 1 c. fresh blueberries (I used a 1/4 c. as a measurer – and each one was a bit heaped, so it may have been closer to 1 cup by the time I’d done this 3x)

Note: Sunsweet Lighter Bake is basically a fruit puree. I was given a couple of jars of it, and have been using it with pretty good results. If you don’t have this or a similar item, you can use 1/4 c. oil. I bet coconut oil would only make this miiiiiles even more delicious, but I have none. Sad truth.

Destructions:

Preheat oven to 350* and grease/spray/line a muffin tray.

In a medium sized bowl, whisk together your milk and flaxseed, and allow to sit for a minute to thicken.

Add in your Lighter Bake/oil and maple syrup and whisk.

In a separate, large bowl, combine your dry ingredients save for the blueberries, bulgur, and coconut. Add wet to dry, and mix until just combined.

Fold in the blueberries, cooked bulgur, and coconut.

And spoon into the muffin tins.

Bake for twenty minutes, and let cool on wire racks. Do not do as I did and sample one right off.

Blueberries ooze and are scalding hot. My tongue is still suffering from the aftermath.

If, while working with the batter, you feel they are too dry – feel free to add a splash more milk or water. I made these with 1 cup of milk, but by the time I was done mixing, think I had added in about 1/4 cup extra. Coconut flour is very absorbent, so I am still getting used to accounting for that.

Regardless, they baked up super light and moist. The bulgur offers up a deliciously nutty taste, yet subtle enough that it doesn’t feel too heavy.  Now I just can’t wait to make a lemon poppyseed version with blueberries 🙂

Note that they are not super coconutty. As mentioned, I’m still playing with coconut flour so don’t quite know how much yields what. If you want them super coconutty, I’d think using coconut oil would be a great sub, as well as more coconut. Oooh, and SoDelicious coconut milk rather than almond?!