Blueberry Breakfast Muffins

One of my kids is staring at the back of my head from the top of our stairs as I type this, and I refuse to turn around to see what they need….it’s been a looooong weekend, a preview of what summer will be like, perhaps, and I’m just a wee bit annoyed. I need some down time. A mommy break here. I’m blogging, something I enjoy, for me.  And I need it. I need to take time for me to be a better person to help you. You being kids. It’s a cycle.

Anyway, typing. Typing. Typing.

Blueberry Oat Flax Seed Breakfast Muffins…MMMMMMMMMMMM.

We had a huge container of blueberries leftover from the week. Not wanting them to go to waste, I made my all-time favorite blueberry breakfast muffins. They’re easy and we usually have all the ingredients on hand.

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Ingredients:

  • 1 cup (120 g) all-purpose flour or whole wheat flour
  • 1 cup (80 g) old fashioned rolled oats (Quaker Oats have been nut-free)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tbsp ground flax seed (check the packaging for allergy information)
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup (225 g) plain Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 1/2 – 3/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1 1/2 cup (140 g) blueberries, frozen or fresh

Directions:

  1. Preheat oven to 400.
  2. Toss the blueberries with 1 tbsp flour and set aside
  3. Combine flour, oats, cinnamon, flax, baking powder, baking soda and salt in a large bowl.
  4. In a smaller bowl, combine the yogurt, applesauce, egg, vanilla and brown sugar.
  5. Pour the wet ingredients into dry and mix well.
  6. Fold in blueberries
  7. Grease a 12-count muffin pan with pam spray or use muffin holders. Fill 3/4 full of batter. Sprinkle extra oats on top if desired.
  8. place in the oven 18-20 minutes.

 

These muffins are very satisfying and I enjoyed mine with a hot cup of Valentine coffee for breakfast today. Enjoy! I would refrigerate these if you don’t plan on using them the same day. Blueberry can go bad quickly.

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