Getting Lucas out the door in time for school is a challenge most days. His school is a half hour drive from us, which means that on some mornings – he eats breakfast in the car. Breakfast in the car is better than no breakfast at all, right?! That’s why we always make sure to have quick and healthy breakfasts on hand. Our go-to on-the-go breakfasts usually consist of cereal like Frosted Mini Wheats in a zip-top bag, a piece of fruit, and milk, a fruit smoothie, or a healthy homemade muffin. One of our favorite muffins? Blueberry Muffins! I bake off a dozen and keep them in the freezer so that we always have them as an option for those rushed mornings.
Blueberry Yogurt Muffins Recipe
- 2 cups white wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3⁄4 cup sugar plus a little extra for sprinkling
- 1⁄2 tsp Kosher salt
- 1 tsp cinnamon
- 2 eggs
- 1 1⁄4 cups low fat plain yogurt
- 1⁄2 stick of butter (melted)
- 1 tbsp grated lemon zest
- 1.5 cups blueberries (fresh or frozen)
- Non-stick spray (for the muffin pan)
Preheat the oven to 375°and prepare the muffin pan with non-stick spray.
In a small mixing bowl, combine the flour, baking soda, baking powder and salt.
In another bowl, beat the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest until well combined.
Add the dry ingredients and mix until just blended. You don’t want to overmix or you’ll end up with dense muffins.
Gently fold in 1 cup of the blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full. Press in a couple of the remaining blueberries into each muffin cup and top with a generous sprinkle of sugar. This will add a delightful crunch on the top of the muffin – yum!
Bake for about 15-22 minutes, or until the tops are lightly browned, and a toothpick inserted into the middle comes out clean. Cool on a wire rack and either serve, store in an airtight container for 2-3 days or freeze for later.