Wouldn’t these be perfect for a mid-morning treat? It was a gorgeous morning to bake these Wild Blueberry Yogurt Muffins and then enjoy them with my daughters outside in the garden. Mom even got to enjoy her coffee!
Whole wheat flour tends to make your muffins more hardy tasting, but the yogurt really helps to balance these out and keep them moist…plus more nutrients are added.
Wild Blueberry Yogurt Muffins
Yields 12 muffins
1 C all purpose flour
1 C whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 C lowfat Plain Yogurt
1 tsp baking soda
1/2 cup canola oil
1/2 cup sugar
1 teaspoon vanilla
1 cup blueberries (fresh or frozen)
Preheat oven to 350° and grease a 12 count muffin tin. Mix all of the following ingredients together and gently fold in the blueberries. Evenly fill the muffin cups and bake in the oven for 25 minutes until the muffins tops are golden brown.
This granola yogurt parfait is a satisfying breakfast or an afternoon snack. I started to dabble in making granola from scratch because I know the ingredients that I put in and it is easy to substitute different ingredients to change things up a bit. This is a great way to get oats, nuts and dried fruits into your diet. In addition to the natural sweetness of the honey, I like adding a little coconut to sweeten things up a little more.
Get the kids involved! They will enjoy measuring and mixing the ingredients together. Once it is done, they are proud of the final product they made and it is fun for them to mix into their yogurt.
1/3 C honey
1/3 C light brown sugar
6 TB unsalted butter, melted
1/2 tsp. salt
4 C old-fashioned rolled oats
1/3 C sweetened coconut
1/2 C sliced almonds
1/2 C dried fruit (raisins, blueberries, cranberries, etc.)
Preheat oven to 300°.
In large bowl, combine the honey, brown sugar, melted butter and salt. Mix these ingredients with the oats until evenly coated.
Line two cookie sheets with foil. Spread the granola onto the cookie sheets and bake for 10 minutes.
Remove from oven and stir to allow the oats to bake evenly. Add the sliced almonds and bake another 10 minutes.
Remove from the oven to stir and add the coconut. Bake for an additional 10 minutes, keeping an eye on it so it doesn’t burn!
Allow the granola to cool for 15 minutes on the cookie sheets. Then mix in your dried fruit.
Keep the granola in an airtight container up to one month in your pantry.