Blueberry Coffeecake with Almond Streusel

Blueberry Coffeecake with Almond Streusel
Adapted from Cooking Light Magazine

This blueberry coffeecake is moist, fluffy and light, with a burst of blueberry goodness, bright lemony flavor and a hint of cinnamon spice. This coffeecake tastes amazing and is perfect for breakfast or afternoon tea.

2 cups WHITE whole-wheat flour (9 ounces)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 cups fresh blueberries (11 ounces)

1/3 cup coconut palm sugar (1.7 ounces) or packed brown sugar (2.6 ounces)

1/4 cup old-fashioned rolled oats (1.2 ounces)
2 tablespoons sliced almonds, walnuts or pecans, UNtoasted (0.6 ounce)
1 tablespoon WHITE whole-wheat flour (0.3 ounce)
1/4 teaspoon ground cinnamon
2 tablespoons coconut oil or butter, melted (1 ounce)

3/4 cup organic cane sugar (5.2 ounces)
1/4 cup coconut oil or butter, softened (2 ounces)
2 tablespoons EXTRA LIGHT olive oil (0.6 ounce)
1 large egg (1.8 to 1.9 ounces)
1 cup buttermilk (8 ounces)
2 to 3 teaspoons grated lemon zest (1 lemon)
1 tablespoons fresh lemon juice (0.5 ounce)

Preheat oven to 350 degrees. Position oven rack to the center of the oven. Spray a 9-inch by 9-inch baking pan with nonstick baking spray. Set aside.

Combine the flour, baking powder, baking soda and salt in a medium-size mixing bowl. Stir together with a wire whisk until thoroughly blended. Set aside.

Place blueberries in a separate small bowl. Measure out 2 tablespoons of the flour mixture and toss it with the blueberries. Set aside.

In another separate small bowl, combine the coconut palm sugar, oats, almonds, pastry flour and cinnamon. Toss with a fork to combine. Add the 2 tablespoons melted coconut oil and toss with a fork until thoroughly combined. Set aside. This mixture will be for the topping.

Place organic cane sugar, softened 1/4 cup coconut oil and olive oil in the bowl of a stand mixer. With the paddle attachment, mix on medium speed (speed 4) until blended, scraping down sides of bowl halfway of mixing, about 2 minutes. Add egg and beat until mixture is well combined on speed 4. Mixture will become creamy. Add flour mixture alternating with the buttermilk, beginning and ending with flour mixture, mix on low speed (speed 1) after each addition just until combined. (I do this in 5 additions: 1 large scoop flour mixture, mix just until combined; next add 1/4 cup buttermilk, mix just until combined; repeat alternating flour and buttermilk 3 more times; and lastly, the last scoop of flour mixture, mix just until combined.) Add the lemon zest and lemon juice and mix on speed 1 just until combined.

Spoon half of the cake batter into prepared baking pan.Spread batter with an offset spatula out to the edge of the pan. Sprinkle evenly with 1 cup of the blueberries. Spoon remaining cake batter over blueberries and spread batter with an offset spatula to the edge of the pan. Sprinkle evenly the remaining blueberries. Toss excess flour from the blueberries with the brown sugar topping mixture. Sprinkle the brown sugar mixture evenly over the blueberries. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove cake from pan and cool completely on a wire rack. Cut into 12 slices.

Yield 12 slices

Quick Oat Ban and Banana Muffins
Adapted from Bon Appetit Magazine

These muffins are wholesome, moist, light, tender and delicious on the day it is baked, but even more fantastic the next day.

1-1/4 cups WHITE whole-wheat flour (166g)
1 cup oat bran (107g)
1/2 cup organic cane sugar (95g)
1 tablespoon baking powder (15g)
1/2 teaspoon salt (3g)
2 extra-large eggs (112g to 114g)
3/4 cup whole milk OR unsweetened carton coconut milk (170g)
1/4 cup melted coconut oil (57g)
1 teaspoon pure banana extract or pure vanilla extract (2g)
2 medium-size riped bananas, cut vertically in fourths or sixths, then slice horizontally into chunks (282g to 286g)
1/2 cup chopped walnuts or pecans, toasted (57g)
1/2 cup chopped walnuts or pecans, UNtoasted (57g)

Preheat oven to 400 degrees. Position oven rack to the center of the oven. Spray a standard muffin pan with nonstick baking spray or line with paper liners. Set aside.

In a very large mixing bowl, combine the whole-wheat flour, oat bran, sugar, baking powder and salt. Stir well with a wire whisk until thoroughly combined. Make a well in the center with a rubber spatula and set aside.

In a separate small mixing bowl, beat the eggs with a wire whisk. Add the milk and whisk together until blended. Add the coconut oil and vanilla. Whisk together until blended.

Add the milk mixture to the flour mixture. Using a pastry fork or rubber spatula, stir/fold ingredients until most of the flour mixture is moistened. Add banana chunks and the 1/2 cup of toasted nuts. Using rubber spatula to fold everything together just until combined, but do not overmix.

Divide batter into 12 muffin cups. Sprinkle tops with the remaining 1/2 cup of UNtoasted nuts. Bake for 20 minutes. Remove from oven and let cool in the pan for about 5 to 10 minutes. 

Remove from muffins from pan to a wire rack to cool completely.

Store muffins in an airtight container and store in the refrigerator. Next day, warm muffins in  the microwave for 15 seconds or eaten at room temperature.

Yield 12 muffins

Whole-Wheat Dark Chocolate Muffins

Whole-Wheat Dark Chocolate Muffins

These muffins were adapted from a Chocolate Buttermilk Bread recipe I found on Pinterest. Because I substituted the all-purpose flour for whole-wheat flour, the bread did not bake up well. The batter was quite thick and the very center of the bread was a bit raw after baking. The texture of the bread was quite dense, but it tasted delicious and very chocolaty. My second attempt, I made some modifications to the recipe. After 20 minutes of baking, the batter was starting to overflow out of the loaf pan. I immediately removed the pan from the oven and transfer the batter to a muffin pan. Not knowing what will be the outcome of this, I did end up with delicious and not-so-appealing-looking muffins. My third attempt, I decided to just bake the bread off as muffins. The muffins does not have a high dome which I was not able to achieve, but it is moist, chocolaty, and delicious. I like to warm these muffins in the microwave for 15 seconds so the chocolate chips are almost melting when you bite into it. Even if you don't, these muffins will still be delicious eaten at room temperature.

1-1/2 cups WHITE whole-wheat flour (7.1 ounces)
1 cup organic natural cane sugar (7.4 ounces)
3/4 cup Hershey's brand Special Dark Cocoa (2.5 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (6.6 ounces)
1 large egg (about 1.8 to 1.9 ounces)
1-1/4 cup buttermilk (9 ounces)
1/2 cup Greek yogurt (4 ounces)
1/2 cup EXTRA LIGHT Olive Oil (3.4 ounces)
1 tablespoon Nescafe brand Clasico Dark Roast Instant Coffee
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Position twp oven racks to the upper third and lower third of the oven.

In a large mixing bowl, combine the whole-wheat flour, sugar, cocoa, baking powder, baking soda and salt and stir well with a wire whisk until blended. Toss in the chocolate chips with a rubber spatula and make a well in the center. Set aside.

In a separate small mixing bowl, lightly beat the egg with a wire whisk. Add the buttermilk to the beaten egg and whisk together until blended. Add the olive oil to the egg mixture and whisk together until blended. Lastly, add the instant coffee and vanilla. Whisk together until blended.

Add the egg mixture to the flour mixture. Using a pastry fork or wire whisk, stir/fold in ingredients until all mixture are moistened. Switch to a rubber spatula to complete folding all ingredients until blended, but not to overmix. 

Divide batter into 15 muffin cups lined with paper liners or sprayed with nonstick baking spray. Bake for 30 minutes. Let muffins cool in the pan for about 5 minutes and turn them out onto a wire rack to cool completely. Keep muffins in an airtight container in the refrigerator. Warm muffins in the microwave for 15 seconds or let it sit out at room temperature.

Yield 15 muffins