Enjoy a healthy and light bite with these blueberry, flax and granola muffins!
It’s been so long since I’ve last updated this blog, I completely forgot my password. Keep in mind, I have like three passwords for everything I host – bank, paypal, venmo, facebook, instagram – you name it, I have a rotating collection of just a few. Now, before you internet security people scrutinize me, let me tell you one thing – these passwords are harder to crack than the CIA.
Unless you know me, like REALLY KNOW ME, you’d never in one million years guess them. For good reason, they’re obscure AF, ridiculous and probably the weirdest combination of words, names, letters and symbols. I mean, if I’m going to have just a few passwords, they need to be steel-trap good, am I right?
Even though I know y’all come here to know all about my internet security measures, I thought we’d talk briefly about muffins. Because this is a food blog and that’s why people who have food blogs talk about. Muffins, divorces, anxiety – you know, the reg. Jokes aside, I haven’t had a real, honest-to-goodness muffin in over 2 months so you better believe that was one of the first things I made when I got back to my parents. Yes, I’m still “living” at my parents. However, living is a strong, strong overstatement since I’m gone 3 1/2 weeks out of every month.
Back to muffins. My family owns two cottages on Lake Erie. These cottages are where I spent my summers as a kid, where I worked when I was 19 – 21, where I met one of my first long-term boyfriends and the place that shaped who I am completely. Well, on the way to these cottages, there’s a fruit stand called Bergman’s Orchard. The fruit is mostly local – from Ohio, Michigan and Indiana farms (aka the Great Lakes regions) and is, without a doubt, some of the best in the entire country. I’m not kidding – the peaches are so juicy they drip down your shirt and the watermelons are that perfect shade of pink.
Well, naturally – as a family of foodies, we stop at this stand on the way to the cottages to stock up on our fruit needs for the week/weekend. Well, when I was in Ohio this weekend, my grandma regaled us with a whole HEAP of peaches. So, after noshing on a few, I was determined to make something with them. So, I did. It’s just not these muffins. Total mind-EFF right? Don’t worry, I’ve got a recipe coming up including those juicy little nuggets, but for now, we’re sticking to blueberries, which as luck would have it, were sourced from that same little fruit stand.
If you can’t find local blueberries, frozen will do just fine. Honestly, they’re muffins. Just make, don’t overthink and enjoy.
Blueberry, Flax and Granola Muffins
Serves about 12.
Prep time: 10 minutes
Cook time: 22 minutes
- 1 cup granola (I used Special K)
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 egg
- 1 tablespoon flax seed + 3 tablespoons water
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1/2 cup nonfat Greek yogurt
- 1/2 cup coconut milk
- 1/4 cup extra virgin olive oil
- 1 cup raisins
- 1 cup blueberries
*Not necessary to the muffins, but I found it made the muffins extra moist.
- In a large bowl, whisk the granola, flour, baking powder, baking soda and salt together.
- In another bowl, mix the flax seed and water together. Let sit for 5 minutes.
- In a medium bowl, mix the egg, flax seed, honey, sugar, Greek yogurt, coconut milk and olive oil together. Add the wet ingredients to the dry ingredients and stir until just combined. Toss in the raisins and blueberries, careful while stirring not to make the berries bleed.
- Cover with saran wrap and chill for 24 hours. *
- Preheat oven to 375 degrees. Line a muffin tin with paper liners and spray lightly with cooking spray. Fill the muffin liners 3/4 the way full with batter. Bake for about 22 – 25 minutes, or until golden brown. Let chill.
Nutritional information per muffin:
Fat: 9.2 grams
Carbohydrates: 38.2 grams
Fiber: 3 grams
Protein: 6.2 grams