When I wake up on a Saturday morning and I want just want something quick and easy these blueberry muffins are great! They are loaded with sweet juicy blueberries and the hint of lemon zest adds just the right amount of tartness. This recipe only makes 4 muffins, two for each of you and you’ll want two; one just won’t cut it! I could have had all four but we’re supposed to be practicing a little restraint here. I mean that’s what this site is all about! Portion control for two! Plus, it’s not nice to not share. 🙂
Blueberries are one of those fruits you can get at the grocery store when they aren’t in season and they still taste really good.
Blend the dry ingredients together in a bowl and whisk the wet ingredients, (yogurt, egg, and lemon zest) until smooth in another bowl. After mixing both together gently fold in the blueberries and coconut oil, or butter if you prefer.
Sprinkle the lemon zest-sugar mixture before baking.
Bake in a 325 degree oven until golden and a toothpick inserted in the middle comes out clean, about 20-25 minutes, rotating halfway through baking.
…and you’re done! See how easy that was? Remember to share and if you don’t feel like you’ve had enough bake them again on Sunday morning! 🙂
- 1/2 tablespoon sugar
- 1⁄2 teaspoon finely grated lemon zest, divided
- 3⁄4 cup all-purpose flour
- 1⁄4 cup sugar
- 1 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄4 cup blueberry yogurt or plain if you don't have blueberry
- 1 large egg at room temperature
- 3 tablespoons coconut oil melted and cooled, or butter if you prefer
- 1/2 cup fresh blueberries
- Adjust the oven rack to the middle position and heat oven to 325 degrees. Spray 4 cups of a muffin tin with baking spray.
- Combine sugar and lemon zest in a bowl and set aside for sprinkling on top of batter before baking.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl. In a separate bowl, whisk yogurt, egg, and remaining 1/4 tsp. lemon zest together until smooth. Gently fold yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter and blueberries.
- Divide the batter evenly among the 4 prepared muffin cups. Sprinkle sugar topping over muffins. Bake until muffins are golden brown and toothpick inserted in the center of muffin comes out clean, 20 to 25 minutes, rotating muffin tin halfway through baking.
- Let muffins cool in the muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for 10 minutes before serving, if you can wait that long!
Do you eat most meals alone? I know I do.
I was reading where people are eating alone more often and I always eat breakfast alone during the week. Most weekday mornings are a rush for my husband to get out the door so eating breakfast together is definitely out, as it is I believe for most people. I have been trying to make breakfasts easier, faster and healthier so make-ahead, grab and go meals are the perfect solution. This healthy breakfast muffin has everything you need to feel like you’re starting your day off on the right foot!
Flavorful add-ins like carrots, banana, and dried cranberries keep these muffins moist while ground flaxseed adds a gold mine of omega-3 fatty acids; just two tablespoons contains more than 100% of your recommended daily intake for those heart-healthy fats. Flaxseed is also rich in fiber and lignan, an antioxidant that’s been shown to protect against breast cancer. I threw in some toasted pecans to amp up the nutrition even more. Pecans contain more than 19 vitamins and minerals including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc! Holy moly that’s a lot of nutrition! Make a batch of these on Sunday and store them in the fridge. Microwave them a few seconds before heading out for the day and feel really great about your delicious, healthy breakfast! If you have to eat alone, make these and make the best of it! If you guys have great grab and go breakfast ideas, I’d love to hear about them, just comment below!
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup packed dark-brown sugar, use light if that's all you have on hand
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon coarse salt
- 1 cup old-fashioned rolled oats
- 2 Tbsp ground flaxseed
- 1/2 cup dried cranberries or raisins
- 3 tablespoons extra-virgin olive oil
- 1 large egg
- 1/3 cup skim milk (I've also used lowfat buttermilk with great results)
- 1/2 cup toasted, chopped pecans
- 4 medium carrots, shredded
- 1 medium ripe banana, mashed
- zest of half of orange
- Juice of half of orange
- Preheat oven to 400 degrees.
- Spray a 12-cup muffin pan with cooking spray.
- Whisk together flour, brown sugar, baking soda, baking powder, flaxseed, nutmeg, and salt.
- Stir in oats, cranberries and nuts.
- Whisk together oil, egg, milk, carrots, banana orange zest and juice until blended.
- Mix the wet ingredients into the dry just until blended.
- Divide batter between muffin cups.
- Bake for 20 to 23 minutes or until a toothpick inserted in center of a muffin comes out clean.
- Cool on wire rack completely before storing in an air-tight container.
- You can sub out the cranberries for raisins and leave out the nuts with no problem. I like the flavor the orange zest adds but you can certainly leave that off if you like.
The leaves are changing and the air is crisp and cool and it’s a lazy Saturday morning and that gives me the perfect excuse to make these soft, pillowy, perfect little mini muffins! Not that I really need an excuse to bake them! I love sweet things for breakfast and these are so perfect with a cup of coffee. They are super easy to throw together and very quick to bake so you can be eating them inside of 30 minutes or less!
When I’m baking muffins I figure while I’m at it anyway, I might as well make extra and freeze some so I can have an even lazier Saturday the next time I want these little muffins. To freeze I just line my mini muffin pan with paper liners and fill them 2/3 of the way full with the muffin batter and freeze them for about 6 hours. Once they’re frozen you can store them in ziploc bags and take them out and bake them as directed anytime you want them, adding 5 minutes to the bake time or until a toothpick inserted into the center comes out clean. Be sure to put them in the mini muffin pan before baking them. You will be so happy when all you have to do is throw these in the oven because you took a few minutes to freeze the extra batter! I love freezing food ahead anytime I can, it just makes life so much more simple!
I like to make my own pumpkin pie spice. When you’re cooking for two it takes awhile to use up those spices in the spice cabinet so instead of buying another spice to go bad in my cabinet (I hate when that happens!) I make my own. It’s super simple to make your own and here’s how I do it: Pumpkin Pie Spice.
If you want a heartier breakfast pair these muffins with this easy omelet that you bake in a pan! You have to try this delicious omelet filled with onion, potatoes, bacon and cheese! YUM! Easy Hearty Omelette for Two.
The prep for the muffins is so easy, mix the dry ingredients in one bowl and the wet in another then mix them together, gently. Once you mix them all together, get them in the prepared pan quickly as the leavening action starts happening right away. Mix up your cinnamon sugar while the muffins bake, and melt your butter separately once the muffins come out of the oven. Roll the muffins in the butter and then the cinnamon sugar and you’re done! The house smells SOOO good while these are baking! Okay enough talking, I’m going to grab my coffee and muffins and EAT!
- 1 3/4 cup white whole wheat flour or all purpose flour.
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup light or dark brown sugar, whatever you have on hand
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3/4 cup canned pumpkin, NOT pumpkin pie filling
- 1/2 cup milk
- Melted butter, anywhere from 1/4 of a stick to 1/2 depending on if you bake the whole recipe now.
- 1/2 cup white sugar
- 2 Tbsp cinnamon
- Preheat oven to 350 degrees F. Spray mini muffin pan with non-stick spray.
- Combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg in a large bowl.
- Whisk together the melted butter and brown sugar in a medium bowl. Add the egg and stir well. Add the vanilla, pumpkin, and milk. Add wet ingredients into the dry ingredients and stir just until combined. Don't over-stir or you'll end up with tough muffins.
- Spoon the batter into the muffin pan with a small spoon filling only 2/3 of the way.
- Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean.
- Mix the cinnamon and sugar for the coating while the muffins are baking. Once the muffins are cooling go ahead and melt your butter.
- Once the muffins have cooled some, dip into the melted butter and then into the cinnamon sugar.
- I only used 1/4 cup of sugar and 1 Tbsp of cinnamon for the coating as I only baked half the recipe and froze the remaining batter.