What’s better than a sweet treat to wake you up in the morning? We’re not sure, which is why our Blueberry Yogurt Muffins are a staple in our kitchens! Perfect to grab on a busy morning, or even to pair with your favorite weekend breakfast recipes, these muffins are sure to wow everyone you serve them to. We love how easy these are to create (it only takes 35 minutes from start to finish!), which makes these great to batch cook and store for use later on. Even though these muffins are easy to create and store, they also showcases the use of fresh, flavorful blueberries. If they are in season, try using fresh blueberries from your local farmer’s market–not only will this add a burst of flavor, but it will also reduce food miles and increase sustainability. These muffins are also kid-friendly–to get your children in on the action, try including them in the kitchen with you! They will love to mix the ingredients, pour the batter into the muffin tins, and lick the cooking spoons– but, even if they make a mess, including your children in the kitchen will help them learn about healthful cooking while creating lifelong memories.
Not only are blueberries filled with vibrant colors and rich flavors, they are also high in nutrition content, as they contain many health benefits for our brains and our bodies. Studies suggest that the supplementation of blueberries may enhance neural activation in mild cognitive impairment (1)– this means that there may be a way to increase brain activation in older adults who are at risk for dementia by simply adding in nutrient rich foods (such as blueberries). Have you ever thought about how you should store your fresh blueberries? Studies have shown that storing blueberries at room temperature is fine at first, but when they are stored in the household refrigerator, it actually creates higher antioxidant content and activity (2). So, don’t be afraid to keep your fresh blueberries in the refrigerator; by doing this, you will be able to reap all the health benefits they have to offer. Incorporating fruits such as blueberries into your daily diet will also ensure that you are meeting the requirements for a well-functioning body, and help you receive all the antioxidants your body needs.
Do these muffins have you thinking about other delicious breakfast options and pairings? Give our Vegan Chunky Monkey Overnight Oats a try! The banana and the oats will go perfectly with the muffins and will have you feeling ready for your day. For more breakfast inspiration, check out some of our other recipes below!
So, what are you waiting for? Go ahead and enjoy these healthful, flavorful muffins–they are sure to have your taste buds sing for joy while having your family beg for seconds!
Preheat oven to 375°F.
In a medium size mixing bowl, cream the coconut oil and maple syrup together with a mixer for one minute. Add yogurt, milk, vanilla, egg, and flaxseed, and mix until well combined.
Add flour, baking powder, baking soda, cinnamon, and sea salt. Mix well.
Gently fold in the blueberries into the batter and spoon into lined muffin tins. Set aside.
In a small mixing bowl, mix all ingredients with a fork, and sprinkle 1 teaspoon of streusel mixture evenly over each muffin before baking.
Bake for 25 minutes, or until muffins are lightly browned and a toothpick is removed without batter.
Serving size: 1 muffin Calories: 240 calories, Fat: 15 grams, Saturated fat: 11 grams,Carbohydrates: 25 grams, Sugar: 8 grams, Fiber: 3 grams, Protein: 4 grams,Cholesterol: 20 milligrams
Disclosure: Triad to Wellness has provided nutrition communication services to Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.
(1) Boespflug EL, Dudley JA, Eliassen JC, et al. Enhanced neural activation with blueberry supplementation in mild cognitive impairment. Nutritional Neuroscience. 2017 Feb 21:1-9. https://www.ncbi.nlm.nih.gov/pubmed/28221821.
(2) Hamilton J, Mallik AU. Harvest date and storage effect on fruit size, phenolic content and antioxidant capacity of wild blueberries of NW Ontario, Canada. Journal of Food Science and Technology. 2017 May;54(6):1545-1554. https://www.ncbi.nlm.nih.gov/pubmed/28559614.