Good morning, and happy Monday! I thought today deserved some Power-Packed Blueberry Muffins. Because, when that alarm goes off and you’re exhausted from weekend fun and dreading the weekday ahead, you need something power-packed to start your day. And really, same goes for Tuesday mornings too. I need a lot of energy to get going on those two days!
Especially this morning, when I’ve had a crazy weekend of hanging with friends, watching baseball, taking pictures, and doing all the weekend, chore-type things. Remember when I said I was going to rest this weekend? I guess that will just have to wait for tonight. I’m talking, sweatpants – pizza – movie – in bed by 5 p.m. kind of Monday night. Or, as I call them, “sweatpant Mondays” or SPM for short.
Friday night we partook in the frenzy that is Portland Dining month, and we ate at Trifecta with two of my best girlfriends. I talk about them a lot on the blog, like here, here, and here. It was as good for my soul as it was for my belly. They served us decadent French food and we all ate off each other’s plates. Clams in the most amazing wine sauce, steak frites, roast chicken, and heavenly tarté flambee. Stomachs full, hearts full — Friday night WIN.
So why are these blueberry muffins power-packed? For a few simple reasons, and here they are:
I make these muffins with olive oil because hello Mediterranean diet and amazing heart health. The reason I use olive oil in almost everything I make is because it’s the easiest way to add healthy fats into your diet. Honestly, olive oil will never go out of style.
Blueberries are one of my favorite berries to eat because of their incredible antioxidant powers which can help prevent cancer. Plus, they are yummy and a pretty color when they are baked into a Power-Packed Blueberry Muffins.
Organic Coconut sugar! While, no it’s not necessarily better for you than regular sugar, sugar is sugar is sugar. But, I’ve been using it in some baking and really like it! It has a more complex flavor and reminds me of a less-sweet brown sugar. Give it a go!
I added a little hit of cinnamon because I love the warmth and the fact that it is great for regulating insulin levels. Type One, type all! That stuff is good for you.
The crumble on top of these little muffins you see here are also packed with steel cut instant oats (Thanks, Trader Joe’s!). So, we are talking that additional amount of fiber we all want, no, NEED in our diet. Especially when it comes to the meal known as breakfast.
Feel free to add any additional power-packed items that you like! How about some flax seeds, whole wheat flour, or bran? This recipe kind of opens the doors to add whatever you like! That’s why I’ve loved it over the years! I’ve never been a huge muffin eater but when they come in blueberry form, I cannot resist. I need a pat of butter on a warm Power-Packed Blueberry Muffin STAT, people!
Power Packed Blueberry MuffinsPrint Recipe
- -For the muffins-
- 1 cup organic coconut sugar
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 3 1/3 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 3/4 cup whole milk
- 1 1/2 cup blueberries
- -For the topping-
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 cup organic coconut sugar
- 1/2 teaspoon cinnamon
- 1/4 cup instant, steel cut oats
- 1/2 cup butter, melted
- pinch of salt
Preheat the oven to 375 degrees and grease 18 cups from two muffin tins. If you have empty cups left over, fill them half full with water.
In a standing mixer with a paddle attachment, combine coconut sugar, eggs, salt, and olive oil together. Add the flour, baking powder, vanilla, and cinnamon, and mix on low while slowly pouring in the milk. Do not over mix. Once the batter is smooth, fold in the blueberries and fill the muffin cups half full.
For the topping, combine all ingredients together and evenly sprinkle the mixture on top of the muffins. Bake on the oven's middle rack for about 25-30 minutes until an inserted toothpick comes out clean.