Blueberry Muffins and Parfaits
I’m all about berries in the summer. Blueberries (my fav), strawberries, raspberries, berries….berries….berries. I almost feel rushed to eat as many as I can before the season is finished. In Canada we’re so lucky to have relatively easy access to berries for most of the year thanks to Mexico and California. I prefer to stay local though and have in the past stocked up and froze Ontario/Quebec blueberries in the summer to last us through the winter. I was lucky enough to have the freezer space then but for now I just try to look for local frozen berries in the winter.
If you need any convincing on the benefits of berries and blueberries in particular, read this article. If you can’t be bothered and just want a yummy blueberry muffins recipe then ok…..I hear ya.
Adapted: Anna Olson
1/3 cup coconut oil
1/2 cup honey
1 egg and 2 egg whites
1 1/4 cups nonfat plain yogurt
2 t finely grated zest
1 cup whole wheat flour
1 cup white flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 blueberries
Surprise! I made donuts again. I’ve been told everything tastes better this way so I’ve made 1/2 batches of all batters donut style for Homer…..I mean Steve.
They are pretty though aren’t they?
These should be refrigerated (or frozen) once cooled. I’ve found that the best way to serve left over muffins is by warming them in a 350 F oven. Straight out of the fridge they’re a bit dry. Warmed in the microwave, they get a bit mushy and too hot in the middle.
Oh and another way to eat these puppies? Last weeks Strawberry Nectar…..
Blueberry Muffin Parfait
Start pouring some strawberry sauce into the bottom of a parfait glass.
Next add some vanilla or plain home-made yogurt. Slice half of a blueberry muffin into cubes and put it on top of the yogurt.
Add some sliced strawberries or blueberries, more yogurt and the rest of the muffin. This would make a special weekend breakfast, dessert or a post workout meal.
I definitely eat with my eyes. Do you like your food to look pretty or does it all taste the same no matter how it looks?