More Montana pictures are coming. Swear. But while you’re waiting, I’ve got some yumminess to share. That way we can all eat muffins together while we drool over the next set of Montana pictures.
Tiffany from Domesticated Academic posted this pretty awesome recipe for Blueberry Power Muffins way back in 2012. I came across it on Pinterest (where else?) and pinned it to one of my ever-growing boards. Then this week, I realized I had a huge Costco-sized carton of blueberries about to spoil in my fridge. Sure, I could freeze them, but since I’d also been madly craving donuts, I figured muffins might be a good compromise. After digging through my pins, I eventually found Tiffany’s recipe and decided to give it a shot. Luckily I had some willing helpers.
I’ve been experimenting a little more lately in the kitchen, trying substitutions and generally working on incorporating healthier ingredients. Especially when it comes to baked goods. (I’m currently trying to tweak a vegan chocolate chip cookie recipe I found that’s just.not.quite.right. More on that soonish.) So, while Tiffany’s recipe looked great, I knew I wanted to adjust it a little bit and make it my own.
Let me tell you – this recipe is awesome. I take none of the credit, since all I really did was copy someone else’s genius. Also, her pictures are better. I just don’t have the patience to take killer photos for my blog. Actually, no, that’s not true. Taking the pictures would be fine. But my camera – while awesome – is a few years old and means I have to take the memory card out, upload it to my computer, and then edit it. Or, I can just take a photo on my phone and upload it to WordPress. Guess which one wins.
Where was I?
Oh yeah, killer muffins.
Blueberry Oatmeal Yogurt Muffins
Adapted from Domestic Academic
Makes 12 enormous muffins
- 2 cups flour
- 1/2 cup sugar
- 1 cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 1/2 cups Greek yogurt
- 4 tbsp butter
Pre-heat your oven to 350 degrees. Line your muffin tin with muffin liners. Or cupcake liners, if you prefer.
Mix together the dry ingredients (flour, sugar, oats, baking powder, baking soda, and salt). In a separate bowl, mix together wet ingredients (applesauce, yogurt, butter). Then fold your wet ingredients into your dry ones and mix until well blended. Your batter will be pretty thick. Have faith.
And in case you’re thinking like I did, that you can be lazy and just use one bowl….probably. It didn’t occur to me until after I’d already dumped the yogurt in bowl #2.
Eventually, GENTLY stir in your blueberries. Use as many as you want. I did a handful. Tiffany did a cup. There’s no such thing as a wrong amount of blueberries. And remember. GENTLY. You don’t want to smush them.
Once you’ve got your berries distributed to your liking, spoon the batter into your muffin tin. You’ll probably fill each cup – that’s ok. Or make smaller muffins and have more of them. This is your muffin story. Write it.
Bake them for 25ish minutes, or until the tops are just starting to turn golden. Let them cool, then enjoy the deliciousness.
I used margarine (Country Crock Light to be exact) because I was low on coconut oil and didn’t want to use all of what I had left. Please don’t preach at me about margarine. Everyone has an opinion about it, and that’s fine. Use whatever you want to use.
As for the yogurt, I used plain. Feel free to use a flavor. Also feel free to use whole wheat flour instead of regular. As for the oats, mine were regular, but I’m not sure it’d make a difference if yours were the quick-cook kind.
I don’t know what the original nutrition facts were, but I’m fairly pleased with how mine turned out. I ate two for breakfast this morning and wasn’t hungry for about 6 hours, so I’d definitely consider that a power muffin. Give them a try, and let me know what you think!