Blueberry Oat Crumble Muffins

I spent the last week fitting my one bedroom apartment into boxes. Sealed with packing tape and stacked into tall, quivering towers, they fill a small 10" by 10" storage unit, awaiting next month's big move. I am displaced until then, spending time with family and traveling in the interim. With a job offer to teach in another location, it is time to leave the small town life for a bustling city. This change, however, is more bittersweet than expected. Though I resisted it madly in the beginning, this small town of mine—population 3,000—grew on me.  

We put down roots whether or not we mean to; we find a way to feel like we belong.

I will miss many things about this place. The two minute commute to work each morning. The two minute commute to anywhere in town. The honor system farmer's market (a table of fresh vegetables sits alone in a vacant parking lot, with a box to collect payment. If only everywhere could be so honest). The smells emanating from the food factory in the center of town (some days, the pervasive scent of dog food—blech—but on the rare days it smells like chocolate or gumdrops, it feels as if Willy Wonka's factory is just down the street). The realization that living in a small town does not mean you live a small life. 

But, most of all, I will miss the people. The welcoming, caring, animated souls who made this place home for the last two years.

When I first arrived to this town, I nervously baked up a batch of granola bars, wondering if I had made the right decision in moving here. Oats were (and are) a comfort food to me, familiarity in a world that was both strange and new. It seemed fitting that the last pan to come out of my small apartment kitchen were these oat-filled muffins. They are a means to say goodbye and turn the page on a new chapter in my life.

Blueberry Oat Crumble Muffins are bursting with blueberries and a bright aroma. Oats, which are grounded down to a flour, give a hearty flavor to the final product. Topped with a cinnamon crumble, the muffins are complete. Serve with a spread of butter or simply eat them plain, both methods will do just fine.

One Year Ago: Mango Margarita, Chocolate Cacao Nib Banana Bread, and Chocolate Espresso Custard
Two Years Ago: Rhubarb Vanilla Pound Cake, Boozy Margarita Lime Cake, Double Chocolate Muffins, and Rhubarb Ginger Bars
Three Years Ago: Toffee Chocolate Chip Cookies, Coconut Nutmeg Pudding, Lavender Lemonade, Vegan Chocolate Cupcakes, and Cherry Almond Granola
Four Years Ago: Honey Peach Boba Tea, Whole Wheat Chocolate Chip Cookies, Garlic Parmesan Pull-Apart Bread, and Cinnamon Raisin Baked French Toast
Five Years Ago: Bittersweet Chocolate Sherbet, Rhubarb Jam, and Tapioca Pudding

Blueberry Oat Crumble Muffins

Yields 1 dozen muffins

Blueberry Oat Muffins
1/4 cup (50 grams) coconut oil, liquid state
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (68 grams) oat flour *
3/4 cup (95 grams) all-purpose flour
3/4 cup (177 ml) milk
6 ounces (170 grams) fresh blueberries

Preheat oven to 350 degrees F (180 degrees C). Line a muffin tin with paper liners.

In a large mixing bowl, beat the coconut oil and sugars until uniform. Beat in the egg and vanilla. Gradually add the dry ingredients (cinnamon, baking powder, salt, oat flour, all-purpose flour) alternatively with the milk until smooth. Stir in the fresh blueberries. Set aside.

Oat Crumble Topping
2 tablespoons coconut oil, liquid state
2 tablespoons brown sugar, packed
1/4 cup (30 grams) all-purpose flour
1/2 cup (45 grams) old fashioned oats
1/2 teaspoon ground cinnamon

In a small bowl, mix together all crumble ingredients until uniform.

Fill each muffin liner 3/4 full of batter. Sprinkle approximately 1 tablespoon of crumble topping on each and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

* To make oat flour, place old fashioned oats in a food processor and process until oats are a fine powder.

Blackberry Coconut Scones

In my early days of baking, there was a steep learning curve to overcome. A combination of inexperience and failure to read the directions caused many items to go straight from the oven and into the trash. It was the scones, however, that left me dumbfounded. Pan after pan came out dry or bitter or flavorless; they were inedible, in every possible way. It was almost absurd that I was not able to recreate this simple pastry in my own kitchen. I say almost because nothing is laughable about throwing that much butter in the bin.

It wasn't until I got a job in a bakery—and was tasked with baking dozens of scones on a daily basis—that I found my knack for this particular pastry.

In truth, scones are no more difficult to create than a biscuit. Fat is cut into flour, liquid is added to bring it together, and the servings are cut from the dough. Perhaps it was a lack of confidence that held me back long ago, but now I feel I could create a scone with my eyes closed, even years after working behind the pastry case. 

Blackberries are often discounted at my local market. Emerging from my winter cocoon, these berries feel like a bite of spring; I fill my basket each time I spot the red sale sign. With an excess of berries last Sunday, I added them to a basic coconut oil scone recipe to create a complement to brunch. Coconut oil has quickly become my favorite fat for scones because it results in a tender, delicate crumb. These (vegan!) scones may be simple, but the taste is lovely.

Blackberry Coconut Scones combine the fresh berry with coconut in three of its forms—coconut milk, coconut oil, and coconut flakes. The result is a tender, flaky scone that foils the tart berry against the sweetness of the pastry. A light coconut glaze is drizzled over the top for an extra touch. While it could be omitted, I find it worth the extra effort.

One Year Ago:  Peanut Butter Chocolate Frosted Cake and Orange Coconut Pull-Apart Bread
Two Years Ago: Lemon Pudding Cake, Grapefruit Margaritas,  Chocolate Oatmeal Flaxseed Muffins, and Chocolate Chip Raisin Oatmeal Cookies
Three Years Ago: Cinnamon Sugar Muffins, Basic Caramel Sauce, Rum Raisin Ice Cream, and Butternut Squash & Spinach Tart
Four Years Ago: Yeasted Chocolate Coffee Cake, Meyer Lemon Curd, Lemon Chocolate Tart, and Peanut Butter Swirled Brownies

Coconut Scones with Coconut Glaze

Yields 6-8 scones

Blackberry Coconut Scones 
1  1/2 cups (187 grams) all-purpose flour 
1/4 cup (56 grams) granulated sugar 
2 teaspoons baking powder 
1/2 teaspoon salt 
1/3 cup coconut oil (solid state) 
1/2 cup unsweetened coconut flakes 
6 ounces (170 grams) fresh blackberries
3/4 cup (175 ml) coconut milk

Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the solid coconut oil with a pastry blender (or your fingers) until the mixture resembles coarse sand. Gently fold in the coconut flakes, fresh blackberries, and coconut milk until the mixture comes together.

Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 6-8 pie shaped wedges and move to a baking sheet. For extra sweetness, sprinkle granulated sugar over the top of the scones. Bake for 16-18 minutes, or until the edges take on a light color. Allow scones to cool completely before glazing.

Coconut Glaze 
1/2 cup (62 grams) powdered sugar 
1 tablespoon coconut milk
1 teaspoon vanilla extract

In a small bowl, stir together all ingredients. Using a spoon, drizzle glaze over cooled scones. Allow at least 15 minutes for the glaze to set before serving.

Cranberry Orange Muffins

I have a tendency to forget about myself, to push my own needs aside in favor of others. As a novice teacher, I arrive early to school and stay late, long after the last bell rings in the afternoon. I write up dozens of notes for my students on their work, knowing that most will go unread, but still marking the page in case a stray eye happens to catch the blue ink. I fall asleep in front of the computer in the evenings, typing up powerpoint presentations for the new courses I am teaching. I love my job and enjoy my students, but some days I wonder when I can set down the textbooks and pick up something I'd actually like to read.

I wonder when my time will start to become my own. 

I often forget how important it is to set aside time for myself. With a to-do list that never ends, I cross off one item right before starting the next. Owing to the advent of a new year, I am trying to work closer towards a balance. After my first week back in school from the holidays, I woke up late on the weekend. Rubbing the sleep from my eyes, I set out to make muffins. And again and again, just to make sure I got them right. There is a peacefulness in the kitchen, of mixing ingredients and knowing how they will come together. 

The first time I mixed up a batch of these muffins I used clementines, which was a mistake. Clementines are too tart to act as a foil against the cranberries. The second batch was good, but it wasn't sweet enough to make the pockets of cranberry taste pleasant. The last batch, however, was just right. The muffins are bright in flavor, sweet in nature, and the tart cranberries can truly shine. 

If these muffins can master this balance between extremes, perhaps there is hope for me too.

Cranberry orange muffins are a play on sweet and tart, and they perform this harmony so well. The batter is infused with orange zest and freshly squeezed orange juice to give it a vibrant citrus flavor. The cranberries add a tartness, but it is a relief against the rest of the muffin. I enjoyed these muffins with a mug of black tea and an old episode of Friends. I encourage you to find a way to sit down, relax, and savor them as well.

One Year Ago: Double Chocolate Brownies
Two Years Ago: Lemon Poppy Seed Rolls, Rosemary Sandwich Bread, and Cranberry Flaxseed Muffins
Three Years Ago: How to Make Cake Flour, Cinnamon Sugar Cake, and Vanilla Bean Pudding
Four Years Ago:Fleur de Sel Caramels, Chocolate Salted Caramel Cookies, and Chocolate Marbled Banana Bread

Cranberry Orange Muffins

Yields 1 dozen muffins

3/4 cup (150 grams) granulated sugar, plus extra for sprinkling
Zest from 1 orange
1 large egg
1/2 cup (113 grams) butter, melted
1 teaspoon vanilla extract
3/4 cup (95 grams) all purpose flour
3/4 cup (90 grams) whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (180 ml) freshly squeezed orange juice (about 2 oranges)
1 cup (110 grams) fresh or frozen cranberries

Preheat oven to 350 degrees F (180 degrees C). Grease a muffin pan or line with baking cups.

In a large mixing bowl, rub the zest and sugar between your fingers for several minutes to release the oils. The sugar should become fragrant. Beat in the egg, melted butter, and vanilla until smooth. Gradually fold in the flours, baking powder, and salt. Stir in the orange juice until uniform.  Mix in the cranberries.

Divide batter evenly between baking cups and sprinkle the tops with granulated sugar. Bake for 18-22 minutes, or until lightly browned and a toothpick inserted in the center comes out clean.