The District Table

I have always been a huge breakfast person, but I know that for a lot of people (my husband included) that is not the case. But I have discovered that he is more likely to have breakfast if there is something quick and easy to eat in the morning. Healthy blueberry muffins are just the ticket. Soft, fluffy, and bursting with berries, these muffins might even make a person look forward to breakfast.

A dozen of these healthy muffins can be made on a Sunday night, and then are ready for breakfast or snack time the rest of the week. They are an especially good option if you’re one of those people always running out the door to get to work. Just grab one to take with you. I prefer to enjoy the muffins with a pat of butter and a side of tea or coffee.

I’ve been on a baking kick recently, since I started watching The Great British Baking Show on Netflix. It’s so wonderfully British. Thirteen home bakers compete to be named the U.K.’s best, and they have to go through a series of challenges. Usually they are baking breads and pastries I’ve never even heard of. (Even my husband likes it!) So I thought I could at least put together some simple blueberry muffins.

The addition of Greek yogurt and oatmeal make this recipe a bit healthier for you than a mix out of a box. I know that boxed muffin mixes are convenient, but I can guarantee that they don’t taste as good as this. Your body will thank you for the decrease in sugar and butter. And it just so happens that these blueberry muffins are just as flavorful and soft, thanks to the Greek yogurt (which keeps the muffins moist).

The recipe is straightforward. The dry ingredients are mixed together in one bowl, and the wet ingredients are combined in another bowl. Then they are brought together and stirred until just combined—you don’t want to overmix the batter. Before the blueberries are folded into the batter I recommend tossing them with a little of the flour mixture in a separate bowl. This will keep them from sinking to the bottom of the muffins while baking.

A couple of notes: Melted coconut oil can be substituted for the canola oil, if you are a fan of the ingredient. I also put together an optional crumb topping if you want to add a little more sweetness and texture.

I usually heat the oven to a higher temperature than the muffins are baked at in order to help them get a better rise. Then the only thing left to do after the blueberry muffins come out of the oven is to destroy.

Healthy Blueberry Muffins

2016-01-28 17:03:27

Yields 12

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Ingredients

1. ¾ cup all-purpose flour
2. ¾ whole wheat flour
3. ½ cup old fashioned oats
4. ½ cup granulated sugar
5. 2 tsp baking powder
6. ½ tsp cinnamon
7. ¼ tsp salt
8. ½ cup Greek yogurt
9. ¾ cup skim milk (or almond milk)
10. ¼ cup canola oil
11. 1 tsp vanilla extract
12. 1 ½ cups fresh blueberries
13. 1 egg, room temperature

For the crumble (optional)

1. 2 tbsp brown sugar
2. 2 tbsp all-purpose flour
3. ⅓ cup old fashioned oats
4. ½ tsp cinnamon
5. 2 tbsp coconut oil, melted (or butter)

Instructions

1. Preheat the oven to 400 degrees F. Line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together the flour, wheat flour, oats, sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the yogurt, milk, oil, and vanilla.
3. In another bowl, toss the blueberries with a small scoop of the flour mixture to prevent sinking.
4. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Fold in the coated blueberries.
5. Divide the batter evenly among the muffin tins. If using, sprinkle the crumble on the top of the muffins. Place in the oven and reduce the heat to 350 degrees F. Bake for 25-30 minutes, until the tops turn light brown and a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.

By The District Table

The District Table http://thedistricttable.com/