A note from Victoria: A big, huge, GINORMOUS, thank you to Lisa for this amazing recipe! Head over to her blog Retro Housewife Goes Green for more wonderful things with a vintage twist!
I’m so excited to share a recipe here with you today! I’m fascinated by all of the amazing recipes here on A Modern Homestead. I didn’t even know you could eat acorns, let alone make flour from them!
I’m not much of a morning person. I don’t want to put a lot of effort in, so quick breakfasts are a must! I also like having quick grab-and-go options around for my husband.
Many of the quick breakfast options out there contain ingredients I don’t want to use in my home. I try to cook and bake from scratch, using natural ingredients.
Don’t worry natural and from-scratch doesn’t have to mean hard or time consuming. One of my favorites, that fits all of these needs, is blueberry muffins.
This recipe uses my homemade baking mix. It’s a very simple mix, like Bisquick but using all natural ingredients. I use it to make chicken pot pie, pancakes and so much more. I always have some on hand!
These muffins can be whipped up in just over 20 minutes and they are perfect to freeze so you can make a bunch at once and have breakfasts ready for weeks or even longer.
These muffins also make a wonderful, light dessert. They would be lovely after some lemon honey chicken! They have less sugar than most desserts, but still totally satisfy your sweet tooth.
- 2 cups homemade baking mix
- 1/3 cup sugar
- 2/3 cup milk
- 2 tablespoons coconut oil
- 1 egg
- 3/4 cup frozen blueberries
- Optional: brown sugar and cinnamon for sprinkling
- Preheat oven to 400 degrees.
- Mix baking mix and sugar.
- Stir in wet ingredients, don't over mix.
- Pour into a greased muffin tin.
- Optional: mix a tablespoon of brown sugar with 1/4 teaspoon of cinnamon. Sprinkle mixture over the top of the muffins.
- Bake for 15-18 minutes, until golden brown.
- Using an ice cream scoop makes scooping these muffins into the tin a breeze!
To freeze these muffins, line a cookie sheet with wax paper, place the muffins on the cookie sheet and place in the freezer until totally frozen. You can then place the muffins in a bag or a glass storage container. I like to use glass storage containers to avoid using plastic and to reduce waste, they also save you money in the long run.
When you are ready to enjoy them just let them thaw overnight or heat up in the microwave. They are great at room temperature or warm. And if you ask me the best way to enjoy them is with a cup of hot tea!
Lisa blogs about homemaking, green living and her love of all things vintage over at Retro Housewife Goes Green. She’s loves to share her passion for vintage homemaking and green living because she believes sometimes the simple things are really the best for us and the planet. Head on over and say hi!