I'm no good at the whole idea of breakfast.
I mean, I LOVE breakfast foods... just not at breakfast. Because eating breakfast food at breakfast time means that I was up early AND cooking early.
And I really, really, really hate mornings.
Which sorta flies in the face of the whole "breakfast is the most important meal of the day" stance that has been drilled into our heads from the time we were in elementary school. For some reason, a coffee drip isn't an acceptable form of breakfast. Hmph.
So, I'm trying harder to embrace this "eating food before noon" idea so I went in search of breakfast items that were healthy, would jump start my day, could be eaten in the car, and took no prep in the morning.
And y'all, did I find a winner!
This muffin is all those things and then some. They are slightly sweet but not ridiculously sweet (like some high calorie muffins out there). They are dense and filling, super easy, and, hello?!, full of blueberries!
You won't even know you're eating a healthy blueberry muffin!
Non-stick cooking spray
2 cups whole wheat flour
1 cup plain oats, quick or regular
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1.5 cups nonfat Greek yogurt
2 tablespoons honey
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries
Heat oven to 350.
Coat a muffin tin with cooking spray and set aside.
In a bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. In a second bowl, combine the yogurt, honey, eggs, butter, and vanilla.
Fold the yogurt mixture into the dry mixture and stir to combine well.
Gently fold in the blueberries. *the mixture should be very thick but if it's too thick, or dry and crumbly, add some milk until it mixes well
Spoon the mixture into the muffin tins and bake until the top is golden and it springs back when gently touched, about 20-25 minutes.
Note: these can be wrapped individually and frozen
Source: slightly adapted from Domesticated Academic