Tag Archives: blueberries

Blueberry Oatmeal Muffins

Like many of us, I’m a very busy mommy.  Even too busy to eat a sensible meal so end up carrying healthy snacks with me through the day.  My typical morning breakfast is oatmeal or overnight oats but wanted my oatmeal in a to-go version! So I created these blueberry oatmeal muffins.  Think just about everything you put in oatmeal, but wrapped up in a little muffin.  These are a lifesaver for busy mornings when you have no time to even shove food into your mouth from a plate or bowl!  Not overly sweet, but has hint of brown sugar.  The primary sweetness comes from luscious blueberries and even though they are no longer in season, they still add a ton of flavor to these muffins!  I do recommend using fresh vs frozen for these, just because the fresh burst open when you bit into these muffins but frozen also works!

I used plain whole milk yogurt in these and applesauce which help to keep these babies moist and flavorful!  Not to mention the extra nutrients you get from these simple ingredients such as Vitamin C and protein.  Make these gluten-free by using gluten-free all purpose flour to replace the whole wheat and regular ap flour.  Enjoy!

Ingredients:

1 1/4 cup quick cooking oats

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened applesauce

1 cup low fat or whole milk yogurt

1 egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

Directions:

  1. Preheat oven to 375 degrees
  2. Place muffin liners in a muffin tin and spray lightly with cooking spray. Set aside.
  3. Combine oats, flours, sugar, baking powder, baking soda and salt in a bowl.
  4. In a separate bowl, combine yogurt, vanilla, egg and applesauce.
  5. Add liquid ingredients to the dry ingredients, mix until moist.  Do not overmix!
  6. Fold in blueberries.
  7. Bake for 18-20 minutes.
  8. Feel free to spread a little unsalted butter on these muffins without the guilt!

Banana-Berry Muffins

This morning, as I woke super early with my older son (and then realized it was even earlier since the clocks were turned back one hour!), I decided to do some baking.  Luckily I had a few very ripe bananas on hand and decided to make these banana muffins with the addition of blueberries and walnuts, so delicious!  Ah, there is nothing like the smell of freshly baked banana muffins.  The aroma still lingers throughout my entire apartment.  These muffins are made with no added sugar, using only the natural sweetness from ripe bananas and blueberries.  I also added walnuts to a few and I find walnuts enhance the flavor and add the perfect crunch but you can leave them out if you prefer or in the case of any nut allergies.  My 18 month gobbled up 2 of them!  I also used unsweetened applesauce in place of butter BUT these do taste even more amazing cut in half and with a little unsalted butter spread on them.

Ingredients

3 1/2 ripe medium bananas, mashed (the darker, the better!). If the bananas are small, use 4.

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups whole wheat flour

1 egg

1/3 cup unsweetened applesauce

1/2 teaspoon vanilla extract

3/4 cup frozen or fresh blueberries

1/3 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with liners.
  3. In a mixing bowl, add the flour, baking soda, baking powder and salt
  4. In a separate bowl, combine the mashed bananas, applesauce, egg and vanilla extract.
  5. Slowly pour in the flour mixture and whisk until smooth and just combined.
  6. Next, fold in the blueberries and walnuts if using
  7. Pour batter into muffin liners and bake for 18-22 minutes or until inserted toothpick comes out clean.
  8. Serving suggestion: my kids love these as is, but my husband and I really enjoyed them cut in half with a smear of unsalted butter! Enjoy!

 

Crustless Blueberry Lemon Cheesecakes

Recently, I entered a contest for the U.S. Highbush Blueberry Council recipe contest.  According to the rules, you must create a recipe using blueberries (of course!) and only 5 ingredients! So I really wanted to think out of the box to a dessert that my family loves and is individually portioned.  So came up with these crustless blueberry lemon cheesecakes! Who need the crust when you have this luscious filling!  This recipe is low in fat and sugar, using the naturally sweet taste of bluberries to boost flavor and nutrition!  Give it a try and let me know if you think it’s a winning recipe 🙂

Ingredients:
2-8oz packages of light cream cheese
1 1/2 teaspoons vanilla extract
zest and juice of 1 lemon
2 eggs
1 cup fresh or frozen blueberries

Directions:
1) Preheat oven to 350 degrees
2) line a muffin tin with liners and set tin on a baking sheet filled half with water
3) In a blender, combine cream cheese, vanilla, lemon juice and zest and blend on high speed for about 1 minute
4) Add 1 egg at a time and continue blending until combined
5) Fold in blueberries
6) Fill muffin liners with batter and bake for 45-50 minutes or until toothpick inserted comes out clean
7) Allow to cool and enjoy!

Flourless Blueberry Pancakes

These 4-ingredient flourless blueberry pancakes are easy to make, full of flavor and include simple ingredients.  Gluten-free, low carb, no added sugar, what’s not to love?!  The blueberries provide a natural sweetness without the need for added sugar.  Make it a fun breakfast and create faces on the pancakes with other fruits! Studies have shown that kids are more likely to try a food if it looks fun an appealing.  Oh and when making these, the most important thing is being very careful when flipping since they can break easily!  

Ingredients

1 1/2 very ripe bananas mashed

1/4 teaspoon baking powder

2 eggs whisked

1/3 cup fresh or frozen blueberries

1/4 teaspoon vanilla (optional)

1/4 teaspoon cinnamon (optional)

Directions

  1. Combine all ingredients and whisk well.
  2. Heat a griddle with a bit of unsalted butter or coconut oil.
  3. Pour on batter and stick with silver dollar pancake size, easier to flip.
  4. Wait about 1-2 minutes or until edges start to set and then flip and cook until golden.