Lots of Blueberries: A good problem to have
Happy friday! One less post this week as we are trucking along with a stressful week. We upgraded our phones and have been getting ready for a wedding this weekend so have been all over the place! This week for flavor Friday we present to you a healthier version of blueberry muffins!
A few weekends ago we took Tiffany’s mom on her first hike to Mount Monadnock and then went blueberry picking! One of Tiffany and her mom’s favorite things to do in the summer and fall is going fruit picking. Matt not so much.
Let’s preface this by saying Matt isn’t against picking fruit but he doesn’t like apple picking. He gets bored…and sick from eating too many apples because he has the mentality of a large husky and will eat himself to death if you put food in front of him.
None of us had ever been blueberry picking before and we were excited to give it a shot, Matt was just a little apprehensive.
Against all odds, Matt enjoyed blueberry picking though! We were all pleasantly surprised that we had so much fun! Something about just picking blueberries off their bushes was so relaxing. Matt attributed this to picking blueberries having the same relaxing qualities as gardening with its repetitive concise movements while enjoying the glow of the outdoors.
We came back with a bushel of blueberries and couldn’t wait what to figure out what to do with them.
This led us to blueberry muffins! Growing up, Tiffany’s grandfather used to make the best blueberry muffins during weekends we would visit their Cape Cod house. They were loaded with sugar and grilled up with butter and melted in your mouth. We attempted to replicate this sweet, changing it up to make it healthier so we didn’t feel so guilty eating it.
We used the recipe provided through this cooking blog and added our own twist to it. We made a lazier version by not including muffin liners and just let the muffins take the shape of the pan.
- 1 cup vanilla greek yogurt
- ¼ cup almond milk
- 1 egg
- ⅓ cup honey
- 1 cup old-fashioned oats
- ¾ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinammon
- Pinch of salt
- 2 cups fresh blueberries
- 4 tablespoons melted coconut oil
- Preheat oven to 375 degrees and spray a muffin tin pan with cooking spray and set aside
- In a bowl, combine greek yogurt, almond milk, egg, and honey. Whisk and set aside.
- In a larger bowl, combine oats, flour, baking powder, baking soda, cinnamon, and salt. Mix well.
- Add in blueberries
- Add the yogurt mixture and the melted coconut to the dry mixture and mix until combined (make sure not to overmix)
- Scoop evenly into muffin cups
- Bake for 10-15 minutes or until tops start to turn golden brown
- Let cool and then remove from muffin tray.
We hope you all enjoy this recipe! Be sure to let us know if you try it and let us know what other types of recipes you would like to see from us!