Wednesday, June 28, 2017

Greek Yogurt Blueberry Muffins

In my opinion, muffins are pretty close to being the perfect food. They make a fantastic quick breakfast, you can eat them for a snack or a healthy dessert. You can grab them when you are on the go, or you can sit and enjoy them at the table with a good book or a good friend. 


A family in our neighborhood just added a new baby to their family. It my community it is very traditional to take the family dinners to help the new mom out. And while this is wonderful and something I have appreciated greatly when I had new babies, there are also a lot of other meals in the day. 

This was their 6th baby and they have kids that are still little, so I wanted to take something to them that would help out with all those meals that were not being taken to them. 

I made a double batch of these muffins, I made a batch in the regular sized muffin pans and then I made the rest of the batter in the mini muffins pans.  (for little hands and little bellies) I sprinkled the mini muffins with a bit of sugar on the tops because the muffins aren't overly sweet. 

They loved them!  If you think your family doesn't like whole grain, or that they are going to hate everything "healthy" that you make, start out with something like this muffin recipe. 


2½ cups flour (whole grain preferred)
1 tablespoon baking powder
½ teaspoon baking soda
½ cup sugar
2 eggs, lightly beaten
2/3 cup canola oil 
1 cup Greek yogurt
¼ cup milk
1½ cups blueberries


Preheat the oven to 375F.

Combine the flour, baking powder, baking soda and sugar in a large bowl.

Combine the eggs, oil, yogurt, and milk in another bowl.

Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries.

Spoon the batter into muffin papers placed in muffin pans. Then bake for 17 to 20 minutes or until golden and a toothpick pushed into the center comes out clean.

Cool on a wire rack, then store in an air tight container.