By Christina Stanley-Salerno
Being a busy working mom (or mom-to-be) means it isn’t always easy to find the time whip up a nutritious breakfast. These muffins make a great quick and nutritious breakfast on the go or anytime snack. The vitamins from the blueberries and calcium from the yogurt make these a great portable snack for mom and baby, so chow down!
1 ½ cup unbleached all purpose flour
½ cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup brown sugar
5 tablespoons butter, melted and cooled
1 ¼ cup yogurt
1 tablespoon orange zest
1 ½ cup frozen blueberries
¾ cup your favorite granola
1. Preheat oven to 350 degrees. Grease a 12-cup muffin tin or line with liners.
2. Whisk flour, baking powder and salt in a bowl until combined. In a separate bowl, whisk egg until frothy, add melted butter and whisk to combine. Mix in yogurt until just combined.
3. Add berries to dry ingredients and gently toss to combine. Using a rubber spatula, fold wet ingredients into dry ingredients until batter comes together. Do not overmix.
4. Fill each of the muffin liners ¾ of the way full with batter. Sprinkle granola over each of the muffins and bake for 25-30 minutes or until a toothpick comes out clean. Remove muffins from pan to cool, about 5 minutes.
Makes 12 muffins