I am sharing the recipe for my blueberry and greek yogurt breakfast muffins. These are so simple for me to make in advance, they’re healthy with no butter or sugar and even the kids love them!
As you all know (because I have banged on about it for long enough) I have just had another baby! Life as a mum of four is absolutely incredible. We all adore our latest addition to the family but of corse it’s a huge change and with change comes some challenges along the way.
Time management being the main challenge.
There are definitely some points in the day when I could do with an extra half an hour or so. Morning’s are one of them. In-between getting the girls up, ready for school, out the door on time and keeping Elsie happy/fed etc there’s not a lot of time for myself.
One way I try to save some time is by baking a batch of blueberry and greek yogurt breakfast muffins over the weekend. They’re really easy and I always have all the ingredients in the cupboards. They keep for 3 days in an air tight container so I can grab one as we fly out the door in the morning or even with a cuppa when I get back.
They’re really delicious the blueberries keep them nice a sweet without feeling like you’re having a cake for breakfast.
Blueberry And Greek Yogurt Breakfast Muffins
50g Plain Flour
50g Coconut Flour
1 tsp Baking Power
1 tsp Bicarbonate Soda
1 tsp Cinnamon (optional)
1 Medium Egg
1 Cup Greek Yogurt
1 tsp Vanilla Extract
Blueberries (the more the merrier – frozen or fresh works)
- Preheat the oven to 180°/160°c Fan/350°F. Grab a muffin time and spray with a low cal cooking spray.
- In a large bowl combine your two types of flour (you can just use plain if you don’t have coconut) baking powder, bicarb, cinnamon and almost all the oats save some to sprinkle on top at the end.
- Stir in greek yogurt, egg and vanilla extract. You’ll end up with a really thick batter.
- Add milk gradually until you have a smooth batter (you may not need the whole 100ml).
- Fold in the blueberries.
- Spoon evenly into the greased muffin tin and top with the remaining oats. Make sure you have a decent amount of blueberries in each.
- Bake 18-20mins. You’ll know they’re ready when you can insert a knife into a muffin and it comes out clean. Allow the muffins cool before tucking in.
Once completely cool pop into an air tight container and they’ll keep for three days.