Blueberry Greek Yogurt Muffins

I cannot tell you how many muffin posts are on this blog…well, I could, but it would take entirely too long to count them all. We love them. The kids always want some form of chocolate muffin, and even though I’m a chocolate freak, my absolute favorite muffin is blueberry. The other day I was really craving them…

Real blueberry muffins. No frills, no added crumb topping (even though I love those too), I just wanted a really good, really blueberry muffin.

I went searching through my breakfast Pinterest board and found this recipe that had blueberries, Greek yogurt and whole wheat.
They were so healthy, I didn’t feel guilty about slathering on a little butter 🙂 Or eating more than one. Or two. Or…let’s not talk about it, let’s just say craving satisfied.

Blueberry Greek Yogurt Muffins

2 1/2 cups whole wheat pastry flour (can use a mix of all purpose and whole wheat too)
1/2 cup sugar (may want a little more if blueberries are not very sweet)

2 teaspoons baking powder

1 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of salt
1 heaping cup plain Greek yogurt
1/2 cup applesauce (I used unsweetened)
1/4 cup milk (I used almond milk)
1 egg
1 teaspoon vanilla
1 cup fresh or frozen blueberries
pecans, coarsely chopped (optional, for tops)
raw sugar (optional, for tops)

  • Preheat oven to 375 degrees.
  • Generously grease a muffin pan, or use cupcake liners. Spray the liners well with non-stick spray if using. (*important*)
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.
  • In a separate bowl, combine the yogurt, applesauce, milk, egg, and vanilla.
  • Add the wet ingredients to the dry, and mix just until combined.
  • Fold in blueberries. Mixture will be thick.
  • Fill muffin cups 3/4ths full.
  • Top with pecans and raw sugar if using. I sprinkled a little wheat germ on mine as well.
  • Bake for 20-25 minutes or until lightly browned and done.

(Made 18 muffins)

 Recipe Source: Finding Joy in My Kitchen

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Blueberry Pecan Breakfast Quinoa

Yes. Quinoa for breakfast.  Weird, I know.  However, it is January and all, and I am *supposed* to put on a bathing suit in 3 months. Yikes.  Let’s not talk about that right now.  Let’s talk about breakfast.  I love breakfast food…pretty much anytime of day.  I also love grains…regular oats, steel cut oats, cous cous, you name it.  Quinoa (pronounced “keen-wah” for whatever reason) – not my fave (and I read that technically it is a seed, not a grain, but whatev.)  I have made it a couple of times before and it just tasted….earthy.  Which is my nice way of saying it tasted kinda like dirt.  I figured it was because I wasn’t cooking it correctly – and I was correct.  
When I saw this recipe for Quinoa Porridge from Closet Cooking, I knew I had to give quinoa another try.  It is really good for you and I have been determined to incorporate it into our diet.  And by “our” I mean “mine” at the moment.  I’m working on winning everyone else over.

Blueberry Pecan Breakfast Quinoa

adapted from Closet Cooking

 1/2 cup quinoa, rinsed
  • 1 1/2 cup Unsweetened Almond-Coconut milk (can use any milk you like)
  • 1/8-1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1/4 cup blueberries
  •  
  • Toppings – Pecans, Sprinkle of turbinado sugar, more Almond-Coconut milk (optional)

Bring the quinoa, milk, cinnamon, vanilla and maple syrup to a boil.  Reduce heat, and simmer (covered) for about 15 minutes or until tender and most of the liquid is absorbed.  Remove from heat, stir in blueberries.  

 For serving – add choice of toppings.  I added pecans, turbinado sugar and more milk.  (Makes 2 servings)
 
Verdict?  Yummy-licious.  A warm, filling breakfast, that doesn’t taste earthy. You can reduce the calories by using a low fat, low sugar milk (The Unsweetened Almond Coconut Milk is only 45 calories per serving); sugar free syrup, and skip the raw sugar on top or use Stevia or something instead.  It just depends on how sweet you like it.  I am glad that I have found a way to enjoy quinoa, and I have been experimenting with other breakfast flavors too.  Like Pumpkin Pie!
 

Blueberry Lime Salsa

I’ve been a little more adventurous of late with the food combinations I have been willing to try.  I have pretty much been alone in this endeavor since my children have zero sense of adventure when it comes to eating new things.  (Unless they are covered in chocolate.  But even I could not add chocolate to this.)  Now, if you want to see if they will use an air mattress as a launching pad (even though they have been told repeatedly not too); or use snow boards on the slip ‘n slide; or combine several items of makeup together for their own personal ‘makeover’ from hell then I would say their spirit of adventure is alive and well.  But ask them to try something new that involves a vegetable….not so much.  All I can say is, their loss.  (And if anyone out there is an animal trainer, I could probably use a few pointers, since as I type, the kids sound like they have the Wild Kingdom plus WW III going on in the next room.)

At least I can look at this.  So pretty!  And yes, it is a little odd to see beautiful red strawberries and blueberries mixed in with cilantro and red onion.  But give it a go, you will be pleasantly surprised.

Blueberry Lime Salsa

recipe from How Sweet Eats
1 cup fresh blueberries

5 medium strawberries

1/4 red onion

1 teaspoon lime zest

juice of two limes

1/3 cup fresh cilantro

1/2 avocado, chopped (I omitted)

salt and pepper to taste

Combine blueberries, strawberries, onion, lime zest, juice and cilantro in a food processor (or blender) and pulse until you reach desired consistency. Add salt and pepper if desired. If using avocado, fold in now.  I ate mine with tortilla chips, but had the intentions of adding it to shrimp or fish tacos.  It just didn’t last long enough!
I will not even mention what my kids said this looked like.
*sigh* Just eat it!