Weekday Breakfast :: Loaded Blueberry Muffins

I may have mentioned this before, my son is a picky eater.  But the irony of him is that he isn't picky in the traditional sense of what picky eaters eat - he loves a lot of foods that are full of flavor and a little bit weird.  Like oysters.

Lunch is a struggle.  You can't pack oysters in a lunch and he doesn't eat most things that would be considered lunch foods.  I started filling muffins with all kinds of healthy options and packing them in his lunch - and we have a win.  He loves that he gets a muffin for lunch.  I love that it isn't just a bunch of sugar and there is some hint of protein packed into these.

Loaded Berry Muffins

3/4 cup sugar

1/3 cup coconut oil, melted

1 egg

1/2 cup greek yogurt

1/2 cup quinoa, cooked

1/2 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

2 tablespoons wheat germ

1/3 cup milk

1/2 cup berries

rock sugar {optional}

Preheat oven to 400 degrees. Oil an muffin pan and set aside.

In the bowl of a stand mixer combine sugar, coconut oil, the egg, yogurt, quinoa and vanilla and mix until completely combined. Add dry ingredients and stir until just combined. With the mixer running, slowly add milk and mix only until everything is just combined. Stir in berries.

Divide batter evenly across the 12 spaces of the muffin tin and sprinkle rock sugar over the top {if using}. Bake 15-20 minutes in a preheated oven until a toothpick stuck in the center of the muffins comes out clean. Let cool slightly before serving.

Alexandra HedinComment