My fiancé has a potluck holiday party at work today. The idea is that everyone in the office brings their favorite holiday dish to share with coworkers. Easy. Simple. Great way to keep costs down for the company and still boost morale. Sounds good to me.
Last week we discussed a few different dish options he could bring. Planning ahead. Go us. Then we completely forgot about it. Until 10pm last night. Whoops.
One of us could have run to the store and picked up something pre-made. But that’s just not how I roll.
Lucky for us (him?) the potluck was an all-day party and we figured a breakfast-friendly dish made with whole ingredients would be a good contribution to help balance out the probable surplus of dips and desserts.
Going through our kitchen pantry could have been a challenge, but we almost always have these basic ingredients in stock – flour, sweetener, milk, eggs, oil and baking soda. Frozen blueberries is also a must for us during the winter when they aren’t in season in Ohio.
The muffins came out of the oven looking large, moist and delicious. Since I don’t tolerate wheat very well, I have to admit that I did not try them myself, but watching Ryan’s reaction when he popped one into his mouth reassured me that these muffins would be a hit at the potluck.
Ingredients:
2 cups whole wheat flour
2 eggs
1 teaspoon baking soda
2 cups frozen blueberries
1 cup coconut milk (or other full-fat milk)
3/4 cup honey
1/3 cup olive oil
Directions:
Preheat oven to 350 degrees
Grease muffin tin
Combine all ingredients except blueberries in a medium mixing bowl
Use electric hand mixer to combine ingredients thoroughly
Fold in blueberries
Pour batter into muffin tins
Bake until tops are brown – about 30 minutes