I definitely get on cooking kicks–and lately it’s been muffins. I’m not a huge breakfast person, but grabbing a coffee and one of these really hits the spot before I start my work day.
I’ve been baking a batch of blueberry muffins, banana muffins (when we have old bananas in the kitchen), and chocolate muffins nearly every other Sunday with my son. They take about 45 minutes to make and are a fun family activity that we really look forward to each week.
The best thing about muffins is that they requires zero planning because all the ingredients (with the exception of the blueberries and bananas) are sitting around the pantry. In an ideal world, I’d love to be organized enough to plan my meals ahead each week, make a shopping list, and remember to bring it with me before I go to the grocery store. Unfortunately, that never happens.
But these muffins are another story, because they require no pre-planning and always feel like a treat.
2 cups flour (regular or gluten free)
2 teaspoons baking powder
1/2 teaspoon sea salt
2/3 cup packed brown sugar
1/2 cup plain yogurt
1/3 cup almond milk
1/3 cup vegetable oil
1/4 cup applesauce OR 2 eggs
1 teaspoon vanilla extract
3 cups fresh or frozen blueberries (add as few or many as you like)
2 tablespoons turbinado sugar (optional)
Mix wet ingredients (brown sugar, yogurt, almond milk, oil, applesauce/eggs and vanilla) in one bowl and dry ingredients (flour, baking soda, salt) in another bowl.
Add the wet ingredients into the dry ingredients. Try not to eat too many blueberries in the meantime.
Fold in the blueberries (it’s okay if batter is a little lumpy).
Add the batter to paper cups and cook for 20-24 minutes until the center is no longer wet. I make my muffins on the bigger side, so they often take a little longer. Use a skinny wooden skewer to test the center of the biggest muffin to see whether the muffins are done (if the skewer comes out dry, take them out!).
To get extra fancy, add turbinado sugar on top of each of muffin before they go into the oven.
This recipe can also easily and deliciously turned vegan (use applesauce instead of eggs and soy yogurt).
Cool for 15 minutes and enjoy these healthy blueberry muffins!