Breakfast

Buttery Blueberry Baked Oatmeal

Categories Recipes2 Comments on Buttery Blueberry Baked Oatmeal

This Buttery Blueberry Baked Oatmeal is such a cozy choice on chilly mornings when everyone is craving something simple, warm, and nutritious.  The butter, brown sugar, and blueberries make it super satisfying, especially with a cup of coffee on the side.

  • It’s not overly sweet or heavy.
  • It’s nice and soft like traditional oatmeal, with a slightly browned bottom for a bit of texture.
  • While it’s delicious all on its own, oatmeal topping favorites are welcome! (Extra fruit, additional sweetener, a dollop of greek yogurt…whatever you like!)
  • It happens to be both gluten-free and nut-free!

This breakfast also works wonderfully as a meal-prep at the start of the week.  The leftovers can be easily reheated in the microwave.

Note that this recipe involves soaking the oats overnight, so it’s one that requires a little bit of planning ahead!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Kitchen Equipment:

  • 1 Large Bowl
  • Plastic Wrap (or equivalent)
  • A 9 x 13 Glass Baking Dish

Servings: 6

Ingredients:

  • 2 Eggs
  • 3 Cups Whole Milk
  • 3/4 Cup Dark Brown Sugar, packed
  • 1/4 Cup Unsalted Butter, melted (plus extra to grease the pan)
  • 2 Tsp Saigon Cinnamon
  • 1 Tsp Salt (I use sea salt, ground fine/medium)
  • 2 Cups Old Fashioned Rolled Oats
  • 1 1/2 Cups Fresh Blueberries
  • 1 Cup Frozen Wild Blueberries

Directions:

PREP

In a large bowl, beat the eggs with a fork, then whisk in the milk, brown sugar, butter, cinnamon, and salt

(You will likely notice some small butter pieces solidifying if the milk is cold, but don’t worry, it will all get melted in later.)

Stir in the oats and fresh blueberries

Cover the bowl tightly with plastic wrap (or equivalent), and refrigerate it overnight (I did about 10 hours)

BAKE

In the morning, preheat the oven to 350°

Grease a 9 x 13 glass baking dish with butter and set it aside

Uncover the chilled oatmeal mixture and give it a stir

Stir in the frozen wild blueberries

Add the oatmeal into the pan

Bake it for about 55 minutes – It will begin to puff up very slightly, but still look a bit liquidy. The side of the pan will show the golden brown color, with a bit of butter rising towards the top.  This will soak back in once allowed to briefly cool.

Let it cool slightly for a few minutes, but be sure to serve it warm

Add any desired toppings

Enjoy!

[Leftovers can be stored airtight in the refrigerator, and rewarmed in the microwave.]

Classic Banana Bread (With Mini Chips)

Categories Recipes, Snacks2 Comments on Classic Banana Bread (With Mini Chips)

This Classic Banana Bread (With Mini Chips) is perfectly moist on the inside, browned on the outside, and chock-full of mini chocolate chip goodness!  It’s a crowd-pleaser for breakfast, sweet afternoon snacks, and dessert.  The smell as it bakes it absolutely heavenly!

Be sure to use overripe bananas for this recipe.  (They should be about as brown and mushy as they get!)  This is a necessity for both texture and sweetness.

I’ve also tested this bread with the oven-ripened bananas hack, and found it works wonderfully!  You can read more about how and when to use this approach HERE.

The mini chocolate chips are also a must to perfectly scatter the delicious chocolate bites all throughout the bread!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Kitchen Equipment:

  • 1 Small Bowl + 1 Medium Bowl + 2 Large Bowls
  • Toothpicks
  • A Cooling Rack

Servings: 1 Loaf / 8 Slices

Ingredients:

  • 1 1/2 Cups All-Purpose Flour
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt (I use sea salt, ground fine/medium)
  • 1/2 Cup Unsalted Butter, room temperature/slightly softened
  • 3/4 Cup Cane Sugar
  • 2.5 Medium Bananas, overripe
  • 2 Eggs, room temperature, beaten
  • 1 Tsp Vanilla Extract
  • 1 Cup Mini Semi-Sweet Chocolate Chips (+ 2 Tbsp Extra To Sprinkle On Top)

Directions:

PREP

Let the eggs and butter come to room temperature

Line a loaf pan with parchment paper and set it aside

BAKE

Preheat the oven to 350º

In a small bowl, beat the eggs, then set aside

Next, in a large bowl, whisk together the flour, baking soda, and salt, and set aside

In a second large bowl, briefly soften the butter for a few seconds in the microwave (if needed)

Add the sugar into the butter bowl, and using a spoon, mash them together until evenly combined

In a medium bowl, mash the bananas thoroughly with a fork

Add the mashed bananas, beaten eggs, and vanilla into the butter/sugar bowl, and briefly beat together with a hand mixer on low until combined

Next, add the dry ingredients into the wet ingredients, and stir them together with a spoon, finishing it off with a few seconds of the hand mixer on low (It will be a little lumpy from the natural texture of the banana, but otherwise smooth and combined.  Take care not to overmix!)

Fold in the 1 Cup of the mini chocolate chips

Add the batter evenly into the lined loaf pan

Sprinkle the extra 2 Tbsp of the mini chocolate chips on top

Bake until a toothpick comes out clean ~ Approximately 50-55 minutes (Ovens will vary so do keep an eye on it!)

Let the bread cool in the pan on a cooling rack

After fully cooling, slice, and enjoy!

[Bread can be stored covered/airtight at room temperature.]

If you loved this Classic Banana Bread (With Mini Chips), be sure to also try my Classic Brownies (With Mini Chips)!

Glazed Vanilla Wild Blueberry Muffins

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These Glazed Vanilla Wild Blueberry Muffins are super soft and fluffy, chock-full of wild blueberries, and topped with a sweet vanilla bean glaze!  They’re simple to make, and whether you’re enjoying one (or two!) as breakfast on the go, or paired with a cup of coffee on a quiet morning, they’re a delicious treat to start the day!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Kitchen Equipment:

  • A Muffin Pan (using a standard 12-Cup Muffin Pan, this recipe makes 1.5 pans)
  • 2 Large Bowls + 1 Small/Medium Bowl
  • Toothpicks
  • A Cooling Rack

Servings: 18 Muffins

Ingredients:

MUFFINS

  • 3 Cups All-Purpose Flour
  • 4 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tsp Ground Vanilla Bean Powder
  • 2 Eggs, room temperature  
  • 1 + 1/4 Cup Cane Sugar
  • 1/2 Cup + 2 Tbsp Sunflower Oil 
  • 2 Tsp Vanilla Extract
  • 1 Cup + 1 Tsp Half & Half, room temperature
  • 3 Cups Frozen Wild Blueberries, partially thawed, see below*

GLAZE**

**This amount provides enough glaze to allow for a bit of spillover as you drizzle, and allows for a couple of extra tbsps leftover in case anyone wants more to taste.

See how to make these Glazed Vanilla Wild Blueberry Muffins below!

Directions:

PREP

Let the eggs and half & half come to room temperature

*Take the wild blueberries out of the freezer approximately 1 hour before beginning to bake (This allows for just the right amount of partial thawing)

BAKE

Line a muffin pan with liners

Preheat the oven to 375º

In a large bowl, stir together the flour, baking powder, salt, and vanilla bean powder with a spoon, and set aside

In another large bowl, gently whisk together the eggs and sugar with a fork until evenly combined

Add the oil, vanilla extract, and half & half, and stir together with a spoon

Add the dry ingredients into the wet ingredients, folding together with a spoon until just combined (Don’t overmix)

Gently fold all the blueberries into the batter (As the batter turns purple from the berries, remember that it doesn’t have to be 100% purple to be “mixed in enough”…It’s more important to not overmix the batter!)

Scoop the batter into the prepared muffin pan, filling each cup about 3/4 full

Bake for 20 minutes, or until a toothpick comes out mostly clean with a couple moist crumbs

After no more than a minute, immediately begin transferring the muffins to a cooling rack (I use a long fork to help gently scoop them out without burning myself!)

If you used a 12-Cup Muffin Pan, bake the remaining 6 muffins and repeat

GLAZE

Once the muffins have fully cooled, stir together the powdered sugar, vanilla bean powder, and water in a small/medium bowl to make the glaze (If it’s too dry, add another drop of water, and if it’s too wet, add another sprinkle of powdered sugar)

Place the muffins on a surface you don’t mind spilling on, and very lightly drizzle the glaze over each muffin in a zigzag (Cover and save the remaining glaze in case more is wanted to taste)

Leave them out for the glaze to fully harden

Enjoy!

[Leftovers can be stored in an airtight container at room temperature for up to 2 days.  After that, store them in the freezer!]

Banana Chocolate Overnight Oats

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These Banana Chocolate Overnight Oats are such a convenient ready-to-go breakfast!  They’re packed with nutritious ingredients alongside plenty of chocolate flavor!  As an added bonus, they are both gluten-free and nut-free.

I like to prepare a few jars of these oats at a time while I’m in the meal-prepping zone so that breakfast is all ready for the next several days.  It’s a great way to use up some overripe bananas before they go bad!

INGREDIENT NOTES:

The Banana: Make sure your banana is overripe!  This will ensure that it provides enough sweetness and moisture, and well as a smooth texture that blends into the oats seamlessly.

The Oats: You’ll want to use Rolled Oats/Old Fashioned Oats for this recipe.  (Quick Oats will be too absorbent.)

The Chia Seeds: Chia seeds are such an important component of these oats when it comes to the texture.  Once they expand from the liquid ingredients, they hold everything together!

The Maple Syrup: It’s perfect for a tiny hint of extra sweetness along with a little flavor complexity.  I like to use Dark Maple Syrup for added flavor.

The Vanilla Extract: Vanilla extract is such a powerful flavor-enhancer in this recipe…I’ve tried it both with and without, and the difference is dramatic!  I wouldn’t skip this one.

The Cocoa Powder: Dutch-process cocoa powder is extra smooth and rich compared to traditional natural cocoa!

The Salt: A couple pinches of salt is a must for balancing out all of this sweetness! 

The Milk: I love to use regular whole milk in this recipe for the creamy taste (and added protein), so it’s definitely my recommendation!  I’ve never tried it with an alternative/plant-based milk, but feel free to experiment with other non-dairy milks if you prefer them!

The Chocolate Chips: I chose mini chocolate chips for this recipe because I enjoy the smaller chocolatey bites dispersed throughout the oats.  However, other varieties of chopped chocolate could work in their place just as well!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Servings: 1

Ingredients:

**I would recommend starting with around 1-2 tbsp

Directions:

Add the thoroughly mashed banana, oats, chia seeds, maple syrup, vanilla, cocoa powder, salt, and milk to a glass/jar/container of choice, and stir until evenly combined

Cover and store airtight in the refrigerator overnight

Once ready to eat, top with/mix in the chocolate chips to taste

Enjoy!

Cluster Granola With Coffee & Maple

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This one-bowl Cluster Granola With Coffee & Maple is so quick and easy to make for a fun autumn breakfast meal prep.  It’s subtly sweet, crispy, and also happens to be vegan, nut-free, and gluten-free!

Try it as a snack on the go, crumbled into yogurt with honey, or added into a sweeter yogurt variety for a morning treat.

It bakes as one large solid sheet, which gives you the freedom to break it into clusters that are either as big or as small as you prefer.  I find big clusters fun, but if you enjoy a finer consistency this is absolutely an option as well.

Be sure to use extra fine coffee grounds!  A flour-like consistency ensures that the texture of the grounds will go undetected.  (I used the finest possible setting on our coffee grinder for this.)  I also chose to use decaf beans as I’m personally more caffeine sensitive, especially when it comes to consuming the grounds directly!

This Cluster Granola With Coffee & Maple recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A Coffee Grinder
  • 1 Large Bowl
  • Parchment Paper
  • A Baking Sheet
  • A Cooling Rack

Servings: 12 (3/4 Cup Clusters) 

Ingredients:

  • 1/2 Cup Avocado Oil
  • 2/3 Cup Dark Maple Syrup, room temperature
  • 4 Cups Old Fashioned Rolled Oats
  • 1 Cup Pumpkin Seeds, unroasted/unsalted
  • 1 Tbsp Extra Fine Coffee Grounds
  • 1 1/2 Tsp Saigon Cinnamon
  • 1 1/4 Tsp Salt

Directions:

Preheat the oven to 350º

Grind the coffee beans on an extra fine setting (the consistency of flour, to avoid grittiness) and set the grounds aside

In a large bowl, combine the avocado oil and maple syrup, giving it a light stir

Add in the oats, pumpkin seeds, coffee grounds, cinnamon, and salt, and stir until evenly combined

Line a baking sheet with parchment paper

Add the mixture onto the prepared baking sheet, keeping it tightly packed without gaps while still spreading it out into a thin layer

Bake for 28 minutes, rotating the pan halfway through

(It will look golden brown when done, especially around the edges)

Note: It will not feel hard or crispy yet while still warm from the oven

Place the baking sheet on a cooling rack for at least 2 hours (letting it harden and cool) before breaking it into pieces and storing it in an airtight container

Enjoy!

Coffee Chocolate Chip Pumpkin Bread

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The smell of this Coffee Chocolate Chip Pumpkin Bread in the oven will have you leaping out of bed for breakfast this fall!  The coffee flavor paired with the chocolate, cinnamon, and butter makes this decadent loaf the perfect dessert for breakfast.

The secret is the extra fine coffee grounds!  You’ll want to grind your coffee beans to a flour-like consistency so that they seamlessly blend in with the flour and don’t cause a gritty texture.  I used the finest possible setting on our coffee grinder!  (If you’re aware of the texture of the grounds while eating, they are too coarse.)

I used decaf beans, linked within the ingredient list below, which for all my fellow caffeine-sensitive folks I would definitely recommend!

This Coffee Chocolate Chip Pumpkin Bread recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A Coffee Grinder
  • Parchment Paper
  • A Loaf Pan (approx. 10” x 5”)
  • 1 Medium + 1 Large Bowl
  • A Hand Mixer
  • Toothpicks

Servings: 1 Loaf / 8 Slices

Ingredients:

  • 1.5 Cups All-Purpose Flour
  • 1 Tsp Saigon Cinnamon
  • 1/2 Tsp Baking Soda
  • 1 Tsp Sea Salt
  • 2 Tbsp + 2 Tsp Coffee Grounds, extra finely ground, the consistency of flour, to avoid grittiness
  • 1 Cup Unsalted Butter, melted and cooled
  • 1 Cup Pumpkin Puree
  • 1 Cup Cane Sugar
  • 2 Eggs, room temperature
  • 3/4 Cup Mini Semi-Sweet Chocolate Chips, + 2 Heaped Extra Tbsp To Sprinkle On Top

Directions:

PREP

Let the eggs come to room temperature

Grind the coffee on an extra fine setting and set it aside

Line a loaf pan (approx. 10” x 5”) with parchment paper for easy cleanup as well as for even baking

Preheat the oven to 350º

BAKE

In a medium bowl, mix the flour, cinnamon, baking soda, sea salt, and coffee grounds together with a fork

In a large, microwave-safe bowl, melt the butter in the microwave, then let it cool for 15 minutes

Add the pumpkin, then sugar, then eggs into the large bowl with the butter, then beat them together with a hand-mixer on low until combined

Stir the dry ingredients into the wet ingredients, then finish combining them with the mixer to remove the lumps

Stir in the 3/4 cup of mini chocolate chips

Add the batter into the prepared pan

Sprinkle with the extra mini chocolate chips

Bake for 55 minutes, or until a toothpick comes out clean

Place the pan on a cooling rack and let the bread cool in the pan

Serve and enjoy!

[Leftovers can be stored airtight at room temperature.]

Coffee Overnight Oats

Categories Recipes2 Comments on Coffee Overnight Oats

Coffee Overnight Oats are perfect for an on-the-go ready-made meal when mornings are hectic!

It’s such a delicious and convenient choice for your next round of meal prep whether you go decaf or full caff.  Making several at once for the week is a huge time-saver plus lets you switch up your toppings!

The deep coffee flavor is balanced through the sweetness of the maple syrup, the addition of vanilla, and the complement of the toppings!

This Coffee Overnight Oats recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Servings: 1

Ingredients:

BASE

  • 1/2 Cup Rolled Oats
  • 1 Tbsp Chia Seeds
  • 1 Tsp Coffee Grounds
  • 1/4 Cup Plain Nonfat Greek Yogurt
  • 1/4 Cup Low Fat Milk
  • 1/4 Cup Cooled Brewed Coffee 
  • 2 Tbsp Maple Syrup
  • 1/2 Tsp Vanilla Extract

TOPPINGS / MIX-IN OPTIONS

  • Fresh Fruit Such As Nectarines Or Strawberries – for a fresh summer flavor!

or

  • Chocolate Chips (mini or traditional) + Shredded Coconut – for those with a sweet tooth!

[There are endless other options if you want to get creative…There are so many nice flavor pairings with coffee!]

Directions:

Open up a lidded medium-sized mason jar and add in the oats, chia seeds, coffee grounds, and yogurt (16 oz jars offer plenty of room!)

Then pour in the milk, brewed coffee, maple syrup, and vanilla extract

Stir everything together until evenly combined, then place the lid tightly back on the jar

Refrigerate overnight

Once ready to eat, add your toppings/mix-ins, either straight into the jar or after placing into your container/dish of choice

Enjoy!

Ingredient recommendations linked!

Want more coffee recipes?  Try this Coffee Peach Crisp or these Coffee Strawberry Shortcake Bites!

Double Chocolate Chunk Muffins With Pumpkin

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If you’re a chocolate lover, these Double Chocolate Chunk Muffins With Pumpkin are going to become a new year-round staple!

You absolutely do not need to be a pumpkin fan to love these muffins, as the pumpkin acts purely as a background flavor to enhance the chocolate.  It’s extremely subtle.  The texture is reminiscent of devil’s food cake, with a few melty chocolate chunks sprinkled in for the perfect amount of sweetness.

They’re unbelievably soft and delicate, making them truly melt in your mouth!  Whether you enjoy them as a decadent breakfast alongside a cup of coffee, or when the afternoon and evening sweet tooth hits, I can’t recommend these muffins enough!

Main Supplies Needed:

  • A Muffin Pan + Liners
  • Toothpicks
  • A Cooling Rack

Servings: 12 Muffins

Ingredients:

  • 1/4 Cup Unsalted Butter, melted
  • 1/4 Cup Melted Virgin Coconut Oil
  • 1.5 Cups Pumpkin Puree
  • 3/4 Cup Light Brown Sugar, lightly packed
  • 1 Egg, room temperature
  • 1 Tsp Dark Maple Syrup
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Unsweetened Dutch-process Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1 Cup + 1/3 Cup Semi-Sweet Chocolate Chunks, divided

INGREDIENT NOTES:

Dutch-process cocoa powder is a must!  It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!

Virgin coconut oil provides a specific flavor profile that’s essential to round out the flavors in this recipe, and will not be found in refined coconut oil.

Be sure to grab plain pumpkin puree with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a can of “pumpkin pie mix” by mistake.)

LINKS TO INGREDIENT RECOMMENDATIONS:

All-Purpose Flour | Dutch-process Cocoa Powder | Pumpkin Puree | Virgin Coconut Oil | Semi-Sweet Chocolate Chunks

Directions:

Let an egg come to room temperature

Preheat the oven to 350º

Line a muffin tray with 12 liners

Melt the butter in a large, microwave-safe bowl in the microwave then let it cool for 10 minutes

Add the melted coconut oil into the melted butter, then stir in the pumpkin puree

Add in the brown sugar, egg, and maple syrup, and stir again

In a second medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt with a fork

Gently stir the dry ingredients into the wet ingredients until thoroughly combined

Add in the 1 cup of chocolate chunks and stir them in (saving the other divided portion for sprinkling on top later)

Add the batter into the 12 muffin liners and place the remaining 1/3 cup of chocolate chunks on top (a few per muffin)

Bake for 25 minutes, or just until a toothpick in the center comes out clean

(Avoid hitting a chocolate chunk while testing for doneness as those will remain gooey throughout!)

Place the pan onto a cooling rack, letting the muffins cool in the pan

Serve and enjoy!

[Store the cooled leftover muffins airtight at room temperature!]

In the mood for more chocolate? Try my Coconut Oil Brownies!

Easy Vegan Chocolate Pudding Oats

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READY IN 5 MINUTES!

These Easy Vegan Chocolate Pudding Oats are your quick and easy answer to a dessert-y and plant-based breakfast!  The inclusion of the hot cocoa packet makes them sweet and chocolatey and the coconut yogurt adds a bit of creaminess and coconut flavor.  The strawberries on top round them out with fruity freshness.

Of course you don’t have to use a pre-made cocoa mix if you’d rather make your own, or if it’s more convenient.  You can simply combine cocoa powder, sugar, and salt to taste!

The shredded coconut is optional, but it does add a fun boost of coconut flavor! I love this one.

If you want to try a similar non-vegan oatmeal bowl, these Chocolate Strawberry Protein Oats have a similar flavor profile, but feature greek yogurt instead of coconut, and skip the chia. (In this version, the chia seeds act as a thickener, as plant-based yogurts tend to have a different texture than dairy yogurts.)

This breakfast only takes 5 minutes to throw together, and is a great pick on busy mornings!

Servings: 1

Ingredients:

  • 1/2 Cup Quick Oats
  • 1 Tbsp Chia Seeds
  • 1 Packet NibMor Hot Cocoa** (or equivalent)
  • 4.5 oz. Plain Coconut Yogurt (or to taste)
  • Fresh Strawberries
  • [Optional Topping: A Sprinkle Of Shredded Coconut]

**Visit my Amazon Storefront to stock up! www.amazon.com/shop/bakeandbewell

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Directions:

Cook the oats with water (I used the microwave), making sure they aren’t too dry so that there is enough liquid for the chia and hot cocoa add-ins

Mix in the chia seeds

Then, stir in the hot cocoa packet

Mix in the coconut yogurt

Top with fresh chopped strawberries (and shredded coconut if you wish)

Enjoy!

Want more easy chocolate oats? Try my Chocolate Chip Banana Protein Oats!

Looking for oats of a different flavor? These Sunbutter Berry Overnight Oats are a favorite!

Blueberry Lemon Breakfast Bites

Categories Recipes, Snacks1 Comment on Blueberry Lemon Breakfast Bites

Blueberries and lemon go hand in hand, and these Blueberry Lemon Breakfast Bites are such a fresh and comforting springtime treat.  Warm and fluffy, they work wonderfully as either a convenient breakfast on the go, or for a more leisurely morning at home (paired with an iced coffee on the side). They’re also nice to have on hand when the afternoon sweet tooth arrives!

Whether you’re enjoying them fresh from the oven, or reheated in the microwave, these are definitely best enjoyed at warm temperatures.  This will ensure peak taste and texture!

Be it the sprinkled sugar on top, or the lemon glaze, choosing at least one of these toppings is what will tie these little muffins all together.  The batter is minimally sweet, so the extra sweetness on top in either topping choice is a must.  The sprinkled sugar option is quick and easy, and the glaze option will provide an extra dose of lemon.  My recommendation would be to go with the sprinkled sugar if you want them for breakfast, but the lemon glaze if you’re looking for something a little more “dessert-y”.

Servings: 12 Muffins

Ingredients:

MUFFINS

  • 2/3 Cup Unsalted Butter (melted) 
  • 3/4 Cup Cane Sugar
  • 1 Egg
  • 1/2 Cup Plain Nonfat Greek Yogurt
  • 2 Tbsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 2 Tsp Vanilla Extract
  • 1.5 Cups All-Purpose Flour
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1.5 Cups Fresh Blueberries

TOPPING

Sprinkled Sugar

  • 3 – 4 Tsp Decorative / Demerara Sugar

OR

Lemon Glaze

  • 1 Cup Powdered Sugar
  • 2 Teaspoons Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice

Directions:

(If opting for the glaze, make this first and set it aside – Simply stir together the powdered sugar, lemon juice, and lemon zest in a small bowl)

Preheat the oven to 350º

Line your muffin tray with muffin liners

Prepare the lemon zest and set aside

Melt the butter in a large bowl in the microwave

Add the sugar to the bowl

Add the egg

Beat the butter, sugar, and egg together until smooth

Add in the greek yogurt, lemon juice, lemon zest, and vanilla, and beat slowly again

In a second smaller bowl, combine the flour, baking soda, baking powder, and sea salt with a fork

Pour the dry ingredients into the wet ingredients and blend until smooth

Gently stir in the blueberries

Spoon the batter into the muffin liners (they will be on the fuller side) 

If the sprinkled sugar is your topping of choice, add it here before baking

Bake for 20 minutes

If the glaze is your topping of choice, add it to taste once the bites have finished baking and cooled slightly, and then let it solidify

Rewarm whenever ready to eat

Enjoy!

[Leftovers should be stored in an airtight container or ziplock bag in the fridge, and warmed in the microwave.]

Ingredient recommendations linked!