Is it just my kids, or do all kids' demands for snacks increase by 300 percent in the summer? Seriously, I'm not even done cleaning up breakfast when they come back whining "I'm soooo hungry!" And from there snacks are an hourly request. Oy! Our snacking always includes fruits and veggies with go-tos like sliced apples and peaches, berries, chopped up peppers and baby carrots. And to risk sounding like the annoying mom at the park who always packs everything homemade, I do make them tons of homemade snacks that I stockpile in my freezer (don't roll your eyes, I also do many prepackaged stuff too--favorites can be found by clicking here). Here's the thing: Whipping up a batch of muffins seriously takes very little time, and if you make one snack a week for say, 3 weeks, you end up with a variety of homemade snacks that are super easy to grab and go and also way healthier than anything you can buy in a package. Especially since store-bought snacks can be sneakily loaded with sugar (more on that here!)
These blueberry muffins are so easy and delicious and they're made healthier with whole wheat flour, olive oil, and naturally sweetened with honey. I double the recipe and freeze leftovers To prevent sticking, I freeze on a baking sheet for an hour or so, and then transfer them to a gallon sized ziplock bag. I think you'll love them!
Ingredients 1¾ cups whole wheat flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅓ cup olive oil ½ cup honey 2 eggs 1 cup plain yogurt 2 teaspoons vanilla extract Zest and juice of 1 medium lemon 1½ cups fresh or frozen blueberries (if using frozen, do not defrost)
Directions: Preheat the oven to 350 degrees. Grease muffin tin with oil or cooking spray. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. In a medium mixing bowl, whisk the oil, and honey or maple syrup, eggs, yogurt, vanilla, lemon juice and zest. Mix well. Pour the wet ingredients into the dry and use a wooden spoon to mix until just combined. Do not overmix. Gently fold the blueberries into the batter. Divide the batter evenly between the 12 muffin cups (I like to use a 1/4 cup measuring cup sprayed with cooking spray for this part.) Bake the muffins for 20-22 minutes until set and a toothpick inserted into a muffin comes out clean. Store in an airtight container for 2 days, or freeze for up to 3 months.