In my opinion, breakfast is definitely the most important meal of the day. When I wake up, I’m starved, sleepy, and slow. A hot breakfast really hits the spot and jump starts my day. But I’m not talking about pancakes and sausages, but a real meal, with lots of fruits and veggies and protein and nutrition. Empty calories (like those from pancakes), unhealthy fats (bacon, anyone?), excessive sodium (from sausages, hashbrowns, scrambled eggs...), and unwarranted amounts of sugar (cinnamon rolls are NOT breakfast material) often leave me feeling bloated and even more sleepy. When I say breakfast, I mean milk, cereal, fruits, yogurt, whole wheat toast (hold the butter), and a simple salad (yes, I eat salad for breakfast).
The lines blur when it comes to my Blueberry Muffins. They seem to fit in between breakfast and dessert, though I would argue that they lean towards the breakfast side. The barely sweet muffins are bursting with fresh blueberries and contain the goodness of whole wheat flour. Oil substitutes butter and honey for sugar. The low-fat yogurt used in the batter ensures a moist product. I’d almost like to say that these blueberry muffins are an amalgamation of individual breakfast foods and therefore, acceptable as a breakfast food itself.
Besides being relatively healthy and so simple to make, the thing I love the most about these muffins is that they taste good. The orange zest mingles with the ground cinnamon, melding into a complex yet familiar flavour which camouflages the slightly bitter whole wheat taste without overshadowing the belle of the muffin, the blueberries.
Upon hearing that I was going to bake blueberry muffins, my mom asked me to bake a double batch so that we could give the muffins away to our relatives. I had originally intended on baking the muffins as a breakfast food for myself, but the muffins quickly turned into a dessert item to my relatives who like healthier and less sugary baked goods. No matter, this isn’t the first time I’ve eaten what some might consider “dessert” for breakfast.
Click below for the recipe.
- 1/3 cup canola oil
- ½ cup honey
- ¼ cup brown sugar
- 2 large eggs
- 1 cup 2% plain yogurt
- 2 teaspoons finely grated orange zest
- 1 ½ cups whole wheat flour
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups fresh blueberries
Preheat oven to 375F and line a 12-cup muffin tin with paper liners.
Whisk oil, honey, sugar, eggs, yogurt and orange zest to blend. In a separate bowl, combine flours, baking powder, baking soda, cinnamon and salt.
Add to yogurt mixture and stir just until blended. Gently fold in blueberries and spoon batter into prepared muffin cups.
Bake for 20 to 22 minutes, until muffins spring back when touched. Muffin will keep 2 days in an airtight container, or can be frozen.