I don’t know about you, but I am always on the look out for delicious breakfast foods. There will always be pancakes, bacon and eggs eaten with friends over never ending mimosas but who has the time for all of that everyday? These muffins are a quick and healthy fix to your rushed morning routine. Bake up a batch on a lazy Sunday and munch on them for the week.
I don’t want you to confuse these muffins with the muffins you buy from Costco and the like. Those are cakes parading around as breakfast and ranging from 450 to 950 calories a piece, which is ridiculous. These delightful muffins come out to around 285 calories a piece and are chok-a-blok full of goodness, like brown sugar instead of refined white and Greek yogurt instead of butter. Adding whole wheat flour really helps these filling muffins by adding more nutrients and a nutty flavour not otherwise attained.
1 ½ cups all-purpose flour
1 cup whole wheat flour
1 cup brilliant yellow sugar
3 tsp baking powder
2 tsp kosher salt
½ tsp ground nutmeg
½ tsp ground green cardamom
½ tsp ground cinnamon
¾ cup fresh blueberries
¾ cup fresh peaches, cut into small dice
2 large eggs plus 2 large egg yolks, beaten to blend
1 ½ cups plain fat-free Greek yogurt
1 cup skim milk
½ stick unsalted butter, melted
1 tsp finely grated lemon zest
Juice of half a lemon
2 tsp vanilla extract
1/3 cup old fashioned oats
2 tbsp raw sugar
½ cup fresh blueberries
Preheat oven to 400°. Prepare a muffin tray lined with paper cups and grease.
Whisk flour, sugar, baking powder, salt, and spices in a large bowl to combine.
Add blueberries and peaches, gently stir until evenly distributed.
Whisk eggs, yogurt, butter, lemon zest, lemon juice, and vanilla in a medium bowl until combined and creamy, about 30 seconds.
Gently fold egg mixture into dry ingredients just to combine (be careful not to overmix).
Divide batter evenly among muffin cups. Top with remaining ½ cup blueberries, gently pressing to adhere (you should have 4–5 berries per muffin).
Sprinkle with raw sugar and oats.
Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 30 – 35 minutes.
Turn out onto rack and let cool completely.
- Make ahead: Can be stored up to 5 days tightly wrapped.