Cozy weekend Breakfast: Blueberry Muffins

Cozy Weekend Breakfast: Blueberry Muffins

When the weekend finally arrives I break away from my usual weekday routine and prepare foods like pancakes, muffins, and cheesy scrambled eggs.  That said I always keep our health in mind and if I can twink something without compromising flavor, I will.  These muffins are just that.  Satisfactory in the ‘health’ department and oh so yummy.  I like to serve them with a side of scrambled eggs or whole milk yogurt with a drizzle of honey.

Fresh berries work best however you can also use frozen or whatever berries are available at your market.  Aren’t these vintage measuring cups just the sweetest?


I decided that this little creamer needed a few tulips. Flowers with breakfast on the weekends is always a good idea, yes?  These muffins are best when served right away but you can also freeze then.

 

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Cozy Weekend Breakfast: Blueberry Muffins

Blueberry Muffins

I've taken traditional blueberry muffins and made them a little healthier without sacrificing taste.  Check the vegan version below

Ingredients

  • 2 eggs, beaten with a fork
  • the juice of half a lemon
  • the zest of one lemon
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1/2 cup melted butter (cool before combining with other ingredients)
  • 1/4 cup honey
  • 1/2 tsp baking soda
  • 1 cup whole milk ricotta
  • 1 tsp baking powder
  • 1 and 3/4 cup flour (I used Bob's Red Mill 1:1 gluten free flour)
  • 1 cup blueberries
  • 1/2 cup sugar
  • 1/4 tsp salt

Instructions

  1. Combine eggs, lemon juice and zest, vanilla, ricotta cheese, melted butter, and honey in a medium size bowl.  

  2. Mix until combined.

  3. Mix dry ingredients in a separate bowl 

  4. Mix flour, baking soda, salt, baking powder until combined.

  5. Slowly add dry ingredients to the egg mix.

  6. When combined, gently fold in your berries.

  7. Preheat oven to 350 degrees F. 

  8. Fill your muffin tin with liners and bake for about 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Recipe Notes

This recipe makes 12 regular size muffins or 24 mini muffins.  Vegan version: To replace an egg, I used 1 tablespoon of chia seeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before. Mix thechia seeds and water together in a small bowl and let it sit for 10 - 15 minutes until the mixture becomes gel. You can use coconut oil in place of butter if you'd like.  Replace the milk with coconut, almond, or hemp milk if you are sensitive to dairy.  I've also made these muffins with coconut sugar.  The result is slightly darker, less fluffy muffin.  Refrigerate left over muffins for up to three days.  These muffins also freeze well.  If you can't find fresh blueberries, substitute raspberries or blackberries can also be used.  

 

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2 Comments

  1. Your muffins look delicious. I make oatmeal five days a week and weekends are for breakfast treats. This morning we had blueberry muffins. I like your recipe and want to try it next time. Pretty tulips and white dishes. Happy March Leslie………

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