Mom Things, Snacking, Travel

Those Costco Blueberries…

I’m sure this has happened to you. You get to the grocery store and the produce looks amazing, so you over buy?

Yep. {Raises Hand} Guilty.

Maybe it’s my crazy, creative left brain that just goes nuts with how beautifully displayed everything is {ahem, HyVee + Metcalfes Sentry for sure}. So perfect + colorful.

Generally, we do a good job eating up our produce. Its summer, so eating fresh is absolutely more enticing. This week we purchased jumbo boxes of blueberries, grapes and strawberries for the 4th of July festivities and recipes.

WELL…it was a little overboard.

Strawberries and grapes are gone; however, the blueberries! They were just chilling here in the fridge and the guilt set in {uh-oh, sad panda face}.

We can’t possibly eat all of these + it’s a waste if we don’t do something with them.

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Today we baked with blueberries. First, an old favorite. Blueberry muffins that I have talked about before. Don’t forget Quaker Rolled Oats and Quick Oats are safe for PN/TN allergies.

Dig in there and make em.

Most of the ingredients are pantry items, with the exception of the blueberries and oats, maybe? Feel free to change out the flour to whole wheat flour by King Arthur, made in a nut free facility. Also, Add in an extra 1/4 to 1/2 more blueberries. It wont change the consistency that much!

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Lastly, we did make a new recipe, Blueberry Bread. It was easy to whip up since the ingredients were THE SAME AS THE MUFFINS, sans the oats. I also added a topping before I popped it into the oven….just sprinkle some brown sugar evenly over the entire loaf before baking. It gives it a nice crunchy crust. A twist to this would be to add 1/4 cup fresh lemon juice and zest. Poppy seeds would be amazing too! Here is the recipe. Enjoy the pics.

It’s a gorgeous day, so we’re heading back OUTSIDE!Β  WOOT! WOOT! Pop over to my IG to see more pics of what we’re up to!Β  nutfreemomblog

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Snacking, Uncategorized

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. Β 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.