long weekend blueberry muffins

Something about an extra day makes everything seem possible. Pile on things to the to do list and pull out the oven mitts and other baking gear. It’s no secret I love to bake. I made beignets and blueberry muffins over Memorial Day weekend. The later was me trying to take a new spin on breakfast for Quinn.

I love blueberry muffins. They were one of my mom’s staples and the smell of them alone makes me remember Saturday morning with my family. I’ll admit, my attempt at them though over the long weekend wasn’t 100% successful. The first recipe I tried ended in disaster. But it was kind of my own fault? I didn’t have my glasses on and accidentally put in 3/4 cup of wheat flour instead of 1/4. Oooops? Those ended up inedible. I decided to try again with a different recipe, which I liked better.

The original recipe called for Greek yogurt. I wanted to use blueberry yogurt to up the flavor, but we were out of it at the house (see failed attempt #1, above). I would suggest subbing it into the recipe, especially if you’re using fresh blueberries.

I used this recipe from Finger Prickin Good as I liked the addition of both the rolled oats and Greek yogurt. I find both add a more filling layer to the muffins. Although they weren’t Q’s favorite (thus is toddler mom life) we loved them and found they kept nicely in the fridge for a week.

Ingredients

• 2 cups all-purpose flour
• 1 cup oats–quick or regular oats
• 2/3 cup sugar (or original recipe called for 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups honey nonfat Greek yogurt
• 2 large eggs, lightly beaten
• 4 Tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (Maine blueberries would be perfect but may be hard to find)

 

This recipe was so quick and easy to make. Start off by heating your oven to 350°. Line your muffin tin with liners. In a larger bowl, combine all of the dry ingredients (flour, sugar, oats, baking powder, baking soda and salt). In a smaller bowl, combine the wet ingredients (yogurt, eggs, butter, and vanilla in a second bowl.) Fold the wet ingredients into the bowl with the dry ingredients and stir until combined. Rinse off and gently mix in the blueberries, as you don’t want to mush them! Fill the muffin tins up high when you spoon the batter in. I went a touch conservative and wished I’d filled them more. Bake 20-25 minutes.

These are such good muffins. They keep well for a good week or so in a sealed container in the fridge.

Looking for more baking ideas? Check out some of my other blog favorites.