Let’s simplify breakfast just one more time, shall we?
Over the last week, we’ve spent quite a bit of time making real food breakfasts that help simplify mornings and keep us away from the drive-thru. (Yep, we skipped over our do-it-yourself cleaning or body-care recipe this past week, but simplifying breakfast took priority. We’ll get to a super easy dish soap recipe later this week.)
First up, we made Almond-Oat Pancakes; the superhero pancake. This pancake recipe is simple to make (hello, blender), is full of nourishing ingredients (like oats and almonds), and can be prepped in advance and stored in the freezer. Real food breakfast win number one.
Next, we simplified breakfast with no-cook Fruit and Yogurt Cups. These cups only take about five minutes to make, and they may be prepped in advance and stored in the fridge for several days. Real food breakfast win number two.
Today, we’re going to simplify breakfast one more time with a one-bowl, freezer-friendly blueberry muffin recipe. A blueberry muffin recipe that’s made just the way great-great-grandma would have prepared this popular muffin: with whole grains (spelt flour), seasonal blueberries, and a natural sweetener (pure maple syrup). Real food breakfast win number three.
Florida (our home) is known for a few seasonal foods: citrus, strawberries, and blueberries. Between February and June, Florida markets and stores abound with seasonal berries, which kind of makes up for the lack of seasonal food during the rest of the year. During these months, I start purchasing large quantities of fresh, local berries to stock in our freezer. The frozen berries are usually enjoyed straight from the freezer (particularly the blueberries), or turned into homemade jello cups, Fruit and Yogurt Cups, muffins, or smoothies.
A surplus of seasonal berries, particularly blueberries right now, means fruit-based muffins join our weekly breakfast rotation. We’ve been making and enjoying blueberry muffins for breakfast over the last three weeks, and we’ll probably continue to enjoy them for several more weeks. No one has complained just yet about the surplus of perfectly-domed, berry-filled muffins.
Blueberry muffins, much like Almond-Oat Pancakes and Fruit and Yogurt Cups, make for a great prep-ahead breakfast. The naturally-sweet, one-bowl muffins may be prepped on the weekend (which is exactly what I’ve been doing), and then placed in the fridge for about 7 days or stored in the freezer for 2-3 months. On busy mornings, when homemade muffins are available in the fridge or freezer, I usually boil a few eggs and serve the blueberry muffins on the side. A quick, wholesome, bakery-style breakfast is served in just a few minutes thanks to a little prep work and my stash of local berries.
PS: Maybe you’re not so bad, Florida…your blueberries are pretty amazing!
Would you like to see just how simple these blueberry muffins are to make? Check out this week’s video…
Homemade Maple-Sweetened Blueberry Muffins
- 8 TB butter melted, 1/2 cup/115 g
- 1/2 cup plain whole milk yogurt 120 g
- 1/2 cup pure maple syrup 120 ml
- 1/2 lemon juiced and zested
- 2 eggs
- 2 tsp pure vanilla extract
- 1 3/4 cups spelt flour 230 g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 1/3 cup fresh blueberries Use 1 cup for more of a traditional blueberry muffin.
- turbinado raw cane sugar optional
Preheat the oven to 375F.
In a large bowl, whisk the liquid ingredients: melted butter, yogurt, maple syrup, lemon juice and zest, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients: flour, baking powder, baking soda, salt, and nutmeg. Fold the dry ingredients into the wet ingredients. Carefully fold in the blueberries.
Grease a muffin tin, and then scoop the muffin batter into the tin (I like to use an ice cream scoop). For a true bakery-style blueberry muffin, sprinkle a bit of turbinado raw cane sugar over the top of each muffin.
Bake the muffins for 22 minutes, until the tops are firm. Let the muffins cool for 5-10 minutes before carefully removing them from the muffin tin.
These muffins freeze really well, so if you don't enjoy them within a few days, or just want to prep ahead, store the muffins in a freezer bag or container for up to 2-3 months.
I use salted butter to make these muffins since Costco only sells Kerrygold Salted Butter, but unsalted should also work well.
If you don’t have any fresh blueberries, you may use frozen berries to make these muffins. I recommend using 1 cup of frozen berries, and using them straight from the freezer (not allowing them to defrost before reaching the oven). I prefer to use 1 cup of blueberries for my muffins, and then add additional blueberries to the muffins once the batter has been scooped inside the muffin tins. I place the additional berries on top of each muffin and gently press them into the batter.
What’s Spelt Flour?
Spelt is believed to have originated in the Near East over 8,000 years ago, eventually making its way into Europe, particularly Germany. The mildly-nutty tasting spelt berry is considered an ancient grain much like einkorn, and is even referenced in the Bible. The spelt berry has not been hybridized like modern-day whole wheat. Spelt is sold in many conventional grocery stores, health food stores, and online.
Spelt has a lower gluten content than today’s whole wheat, making it easier to digest. Spelt is not gluten-free and should not be used by those with celiac disease or a severe gluten intolerance.
If you make this recipe, be sure to snap a photo and hashtag it #LIVESIMPLYBLOG. I'd love to see what you make!
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