Blueberry Yogurt Muffins

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“Have you seen the muffin man, the muffin man…”

Back in the 1950’s (which, for the record, I wasn’t born in…just so ya know), this was a popular nursery rhyme.  But, back in the day, not only were people confused about who the muffin man was, they also didn’t know what a muffin was.  In some parts of the world, particularly in England, a muffin was of the “bready” type (think English muffin).  In other parts of the world (aka: America), a muffin was of the “cakey” variety.  Confusion at it’s best.

So, as usual, America won and the muffin became widely known as what it is today – a small cake.  Over the years, as we have become more and more health conscious, there are many varieties that claim to be good for you – full of fibre, fruit, and other goodness.

Buuut, most aren’t good for you – especially those found in local coffee shops.  Not only are they gigantic, but instead of being a snack (which they are often marketed as), they contain as many calories as a slice of cake (note: a Tim Horton’s chocolate chip muffin has 410 calories and 14 g of fat…which is the same calorie count as a bacon, egg and cheese biscuit…imagine?!).

So, if I told you that you could make a muffin, likety split, at home, that is actually good for you, would ya try it?

You could be the muffin man…just skinnier…

 

Ingredients:

2 c all purpose flour (you could use 1/2 c whole wheat flour and 1 1/2 c all purpose flour here if you like)

1 tsp baking powder

1 tsp baking soda

generous pinch of salt (about 1/4 tsp)

1 tsp cinnamon

1 1/3 c yogurt (you can use plain, blueberry, vanilla, sour cream or kefir)

1/3 c vegetable oil (I used coconut oil but you could also substitute apple sauce to make it even healthier)

1/3 c brown sugar

2 eggs (or use 1 whole egg and 2 egg whites)

2 tsp vanilla

1 1/2 c blueberries

Handful (about 1 c) of granola (either homemade or store bought)

 

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1.  Preheat the oven to 350 and either grease a muffin tin with butter/oil/cooking spray or line each section with a muffin paper liner.

2.  In a large bowl, combine dry ingredients (flour, baking powder, baking soda, salt and cinnamon); mix well and set aside.

3.  In a smaller bowl mix together eggs, yogurt, vanilla,brown sugar and oil (or applesauce).  Pour into the centre of the dry mixture (create a well in the dry mix and pour into the centre hole); mix gently.

 

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4.  Add blueberries and gently fold in using a spatula (remember that a gentle hand here will result in a tender muffin).

 

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5.   Scoop into the prepared muffin pan and sprinkle the top with granola; bake for about 30 minutes or until the top of each muffin springs back when touched lightly.

 

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…it should look like these beauties!!

6.  Remove from the oven and remove each muffin from the tin; place on a wire rack to cool.

If you think you may not eat them in a day or so, wrap tightly and freeze for up to 2 months.

“Have you seen the muffin top, the muffin top….”

Nope…not anymore 🙂

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