One of my favorite things to have in the house for breakfast are MUFFINS
BUT we all have those days where we are in a rut on what to have for breakfast, right? I know that in my house we get stuck in the cereal and fruit or yogurt and granola routine for what seems like weeks on end. Every once in a while I get a big time craving for muffins! We often keep some from Garden Lites in the freezer for quick and healthy breakfasts, but alas, we were out!
Like I was saying though- lets not get off topic. I crave muffins.
I’m talking about light, airy, fluffy and bursting with flavor muffins.
If you are someone who loves muffins like I am, then you can also check out my Strawberry Buttermilk Muffins – because, yum!
Anywho, it was one of those rainy, dreary and dark days outside and I was taking my first (and likely only, busy mom life) sips of coffee and had the sudden urge for amazing blueberry muffins.
You could use any fruit substitute with these muffin BUT I just love the health benefits of blueberries and we always have them in the fridge!
The new baby was sleeping and the two bigger kids were so sweetly coloring at the kitchen table, so I decided the timing was perfect to whip up some muffins!
Are y’all ready for this?
You don’t even need a mixer to make these muffins.
That’s right, I make them all by hand! I mean, it was in part due to the fact that I was ALMOST out of dish soap and didn’t want to have a huge pile of dirty dishes sitting in the sink when my husband came home from work. BUT it worked out totally in my favor!
These muffins have an AMAZING crumble on the top that just makes them the BEST BLUEBERRY MUFFINS, if you ask me!
I also add ground flax to the crumble because it’s supposed to be great for boosting supply while nursing, but you can absolutely leave that out.
So here you go, my easy recipe.
Just try not to eat all of these muffins in one day. Go on, I dare you!
- For Blueberry Muffins
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 eggs (large)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup vanilla greek yogurt
- 1 cup avocado oil (or canola)
- 2 cups fresh blueberries (be sure to remove stems)
- For Crumble Topping
- 1 cup flour
- 2/3 cup granulated sugar
- 1 stick of salted butter (melted)
- 1 tsp cinnamon
- 1 tbs ground flax seed
- Preheat oven to 400 degrees and line muffin tins with liners
- For the muffins, whisk the dry ingredients together in a bowl. Then add the eggs, yogurt and oil and stir with a silicone spatula.
- Fold in blueberries
- Fill liners with batter about 2/3 way
- For the crumble, whisk together flour, sugar and cinnamon.
- Add melted butter and mix with a fork until pea sized crumbs form.
- Add an equal amount of crumble topping to each muffin.
- Place them in the oven and drop the heat to 375 degrees. Bake at this temperature for about 18-20 minutes.
- Cool for a few minutes in the pan and then transfer to a wire rack.
- Once cool, store in an airtight container.
- Makes 2 dozen muffins