Start Your Morning Right With These Healthy Blueberry Muffins!

At the beginning of the year I made less of a resolution, and more of a promise to myself, to be healthier. Last year I stopped eating red meat, which at first was an effect of dating a vegetarian but ended up being a daily habit. (And because I'm dating a vegetarian then amount of meat that I eat in general is pretty low, either way). Last month, I decided to try and stop eating processed food 4 or 5 days out of the week and cook more. I had already been eating healthier during the work week anyway so I figured that it would be an easy jump. Yesterday I used the recipe from Finger Prickin Good and made these amazing breakfast muffins. I know that a lot of parents are often looking for a healthier choice in the morning for their kids, and this is it. Not only did a 1 year old devoir her muffin but she asked for more after it was gone. 


  • 2 cups all-purpose flour (I used whole wheat flour and it still turned out great!)

  • 1 cup oats–quick or regular oats

  • 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups honey nonfat Greek yogurt (I forgot to purchase honey greek yogurt, BUT I used plain greek yogurt and added about a little less that a tablespoon of honey to the mix).

  • 2 large eggs, lightly beaten

  • 4 Tablespoons unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 1 cup fresh blueberrie

Follow these instructions to get your own AMAHZING muffins!

  1. Pre-heat your oven to 350
  2. Coat your muffin tin with liners or cooking spray.
  3. Combine your dry ingredients in a bowl (flour, sugar, baking powder, baking soda, oats, and salt.
  4. Combine your liquid ingredients in a second bowl (eggs, butter, vanilla extract, yogurt)
  5. Fold your yogurt mixture into your flour mixture; stir well to combine.
  6. Gently fold muffins into your mixture
  7. Spoon your mixture into your tin (don't be afraid to fill to the top!)

While I was making the muffins I was weary because the batter was more of a dough than anything, but again they turned out how they were supposed to. 

Also, to me, the muffins are more like scones because they aren't super sweet, and (possibly because I used whole wheat flour) they taste somewhat like blueberry scones. 


I decided to add some honey and butter to my muffin, which made them even more amazing!

As Always,