There are a lot of ways that I can think of to start off the morning.
Give me a good cup of coffee and I am off to great start, add in a blueberry muffin and I am even better!
Yesterday my husband told me that he had to take some desserts, snacks etc. into work with him today because they were having a Christmas party. He leaves very early in the morning and was planning on just stopping somewhere to pick something up on his way.
“No don’t do that, I’ll make you something” I said.
Needless to say the day got away from me and long story short, I was up baking till about midnight. Ha ha..famous last words right?
But you know what? In all honesty that’s OK with me. It was all worth it because now my husbands coworkers that eat gluten free have something yummy to enjoy along with everyone else. I know what that is like when you are at a party checking out the food spread and thinking to yourself well I can eat from the fruit and vegetable platter, not that they aren’t good for you but please, I like a little more don’t you?
Well needless to say this morning even gets better. I had an extra little bonus from my 7 year old daughter.
She ate two this morning 🙂 It was so sweet after her first one she came skipping through the kitchen singing a song about the muffins and how good they were and then took a second. Too sweet and you can’t get any better feed back than that!
And to be honest I didn’t mind her having two, compared to some of the usual breakfast foods that she likes these were pretty nutritious. They have millet and blueberries in them, protein and antioxidants. As a mom, I’ll take that!
So if your thinking about giving these goodies a try here is what you’ll need.
10 Tablespoons of unsalted butter
1 cup white sugar
2 Large eggs
2-3 teaspoons of lemon zest
2 cups of all-purpose flour (recipe on the blog)
1 cup of millet flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup vanilla yogurt
2 cups blueberries I used the frozen kind
And raw sugar to sprinkle on top, I like to use it liberally gives the muffin a nice crispy top
Next you will:
Preheat oven to 375 F
Combine all dry ingredients
Cream butter and sugar add eggs one at a time and beat after each
Add 1/2 the dry ingredients
1/3 yogurt and then repeat till all ingredients are gone
Add lemon zest
Add blueberries and mix well
Place into muffin tins I use cupcake wrappers when making mine, makes clean up a whole lot easier
Fill wrapper 2/3 of the way up with batter and sprinkle with raw sugar
Bake 30 minutes after they are done baking take them out and put onto a cooling rack
Let cool and enjoy!
Makes about 24 muffins
Have an awesome day!