Its springtime…almost. The snow has finally melted away, and I don’t know about you, but I am ready to pull out my spring wardrobe and tell my winter one, peace out, see you next year!
I was in mood to make a breakfast treat with my favorite fruit, blueberries, and was between either muffins or pound cake . I had found two great recipes and though I really wanted to make the pound cake (it required a lot of flour and I was too lazy to go to the grocery store). I settled for muffins.
- 3/4 cup blueberries
- 1 1/4 cup all purpose flour
- 1 1/8 tsp baking powder
- 1/2 tsp salt
- 5 Tbs sugar
- 5.3 oz plain greek yogurt
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 3/4 tsp vanilla
- 1 egg
Above, is what I used, the originally recipe can be found here: It’s Always Autumn.
Preheat over to 375F. Mix flour, baking powder, salt and sugar. Toss in blueberries. Mix all ingredients until well combined. Pour in wet ingredients into the mixture and gently mix until just combined. Scoop into greased or lined muffin tray. Sprinkle top with cinnamon sugar if desired. Bake 18-22 min or until lightly browned.
Silly me, I didn’t take any pictures of these. I will have to next time, but they were so delicious and a semi-healthy breakfast meal. Enjoy!