The following is a guest post from regular contributor, Melanie at Melanie Makes.
If there’s one thing that can make or break how our day is going to go in our home, it’s breakfast. Somewhere between the hustling around getting dressed, fixing hair, brushing teeth, finding mittens, and the list goes on and on – finding something that is quick and satisfying for our three children to eat is paramount. Having something already on hand and ready to be plated makes life so much easier on everyone.
Cue the muffins!
Back in October, I shared a recipe for my Chocolate Chip Oatmeal Muffins which are always a welcome sight in the morning – or really any time of day! The key to their success? My Homemade Oatmeal Muffin Mix that is made ahead and shelf stable so any time you’re ready for muffins you’re just a few ingredients and a trip to the oven away from their warm, comforting goodness.
These Yogurt Blueberry Muffins get the same jump start to success using that mix. With a stir of a spoon and just three additional ingredients, you’ll be ready to get them in the oven before it’s even preheated! Using yogurt instead of an egg – you could also substitute sour cream – makes for a lighter, less dense muffin. That also makes them even harder to resist going back for just one more!
- 3 cups Homemade Muffin Mix
- ½ cup milk
- ¼ cup plain yogurt (or sour cream)
- 1 cup blueberries, rinsed and drained
- Preheat oven to 350 degrees.
- In a medium size bowl, stir together all ingredients.
- Line muffin tin with paper liners and using medium cookie scoop, fill each muffin cup with batter.
- Bake for 20-22 minutes or until toothpick inserted in muffin center removes cleanly.
- Makes 1 dozen muffins.
Even better? These muffins freeze well and reheat beautifully so you have no excuses not to have something delicious for breakfast each morning!
Looking for additional recipes to add to your menu plan? Here are a few new favorites:
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