Blueberry Muffins

I've mentioned in previous posts that I eat a muffin every morning at work.  Funnily enough, I don't do this on the weekend though....  Anyways, I digress.  I'm always looking for recipes that are healthy and a little different as I get tired of the same old thing.  Although I have recipes that are my 'go to' recipes.  Nevertheless, I digress again.

Just make 'em - they're good, they're healthy, they're easy.  What more could you want in a muffin?


Makes 12 regular muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup rolled oats
• 2/3 cup agave syrup (or sugar or honey)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces honey nonfat greek yogurt 
• 2 large eggs, lightly beaten
• 4 tablespoons melted coconut oil, cooled (or melted butter or canola oil)
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen)

1. Heat oven to 350°.
2. Line muffin tin with medium or large cupcake liners.
3. Combine flour, agave syrup, oats, baking powder, baking soda and salt in a bowl.
4. Combine yogurt, eggs, coconut oil, and vanilla in a separate bowl.
5. Fold yogurt mixture into dry mixture; stir just to combine.  Do not overmix.
6. Gently fold in blueberries and spoon into muffin tin.
7. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Tip:  I find when I fold in the blueberries, my batter turns 'blue'.  So now instead of adding the blueberries to the batter, I sprinkle them over the batter - no more blue batter!  Put about a tablespoon of batter at the bottom of the muffin liner, add blueberries.  Push a few of them down into the batter to evenly distribute them.  Add another tablespoon or so of batter and sprinkle with more blueberries, again distributing them evenly.