Labour Day Monday on the Avalon Peninsula, Newfoundland, was GORGEOUS! My husband and I hopped over to Brigus and did the Lighthouse Walking Trail. A 6km moderate to difficult hike with lots of hills so you will definitely get a great workout but you will be rewarded with sweeping ocean views! Absolutely BREATHTAKING!
Here is more information about the beautiful community of Brigus. (NEWFOUNDLAND, CANADA)
There were quite a few people out blueberry picking so when I got back home off I went to pick some Wild Newfoundland Blueberries!! So GOOD!!!
Now time to do some baking! This recipe has been in our family for a very long time ~ it’s my Nanny’s Blueberry Molasses Muffins! These are my FAVORITE muffins EVER and I know why ~ they taste just like Newfoundland Lassy Buns (a traditional favorite that is a cross between a soft cookie and a biscuit) but in muffin form and without all the work!!! Cream, mix, fold, then scoop into a muffin pan and bake! No kneading or cutting needed. I made a few slight changes to her recipe so now I’ll call them Lassy Bun Muffins with Blueberries!
Note ~ If you don’t have whole wheat flour, you can use all-purpose white flour. If you don’t have coconut oil, you can use room temperature butter.
The cloves and, of course, the molasses make this recipe! Blueberries are optional but I would highly recommend them! Or maybe Lassy Bun Muffins with Raisins, or Partridge Berries, or dried cranberries, or mixed berries!
These muffins are moist and tender whereas regular Lassy Buns can be dry and dense. These muffins are a definite game changer!!!! Stock your freezer!
Lassy Bun Muffins with Blueberries
- 1 1/2 cups white flour
- 1 1/2 cups whole wheat flour
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp all spice
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, room temperature
- 3/4 cup white sugar
- 2 large eggs, room temperature
- 1/2 cup milk, I used 2%
- 1/2 cup molasses, fancy
- 2 cups fresh blueberries
Preheat oven to 350 degrees. Spray a muffin pan with pam spray. Set aside
In a large bowl combine flours, spices, baking soda, baking powder, and salt. Stir to combine. Set aside.
Measure milk and molasses into the same glass measuring cup, stir well to combine. Set aside.
In another mixing bowl, beat together coconut oil and sugar until smooth and creamy. Add eggs, one at a time, and beat lightly to combine.
Add a third of flour mixture and a third of molasses and milk. Mix lightly to combine. Add next third of dry and wet and mix lightly, add last third of dry and wet and mix to combine.
Lightly stir in blueberries, with a spoon, until combined.
Scoop into muffin pan. I used an ice cream scoop. Fill 3/4 full. Makes 15 muffins so I used 2 muffin pans.
Bake 18 – 23 minutes until toothpick test has no wet mixture. Mine were done at 21 minutes.
Cool in pan 5 minutes then turn out onto cooling rack to cool.
Loving this Life Living “Around the Bay” ~ DD
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