Blueberry Oat Muffins - Thinking Outside The Pot

With the kids back to school and life is busy running them around again. I needed to come up with some quick and easy snacks and breakfast ideas. We are always in a rush in the mornings to get to school on time. My 5 year old some how is the slowest eater in our entire family. Well there is one reason, she loves to talk and she does it very well. My first thing that came to mind to help her be quicker was wake her up even earlier. The poor girl needs her sleep though, kindergarten all day is a lot. My second idea was make breakfast a head of time that way I have it ready to go when I wake her up. Prepare before hand is the key I think when getting out the door on time with kiddos.

My kids loves muffins and blueberries. This recipe was a great way to get a healthy breakfast in their bellies before school. My secret ingredient, and I have never used it in a muffin recipe before. Steel cut oats! I love steel cut oats because of the fullness you feel after eating them. These muffins aren’t only full of yummy blueberries they have good healthy oats in them. My kids really liked them too, and that is saying something. They were eating something healthy and they didn’t know it! Their bellies are full and they are ready to learn at school. Mom wins again! I love it when I find a recipe that is so good for them and they love it!

Okay, I will stop going on and on about my time management problems! lol Really, please tell me that I’m not the only mom rushing my kids all morning when getting ready for school? Let me know your tips in the comments. I would love to hear anything that would help!

Yum

Blueberry Oat Muffins

Ingredients

1 cup of all purpose flour
1 cup of steel cut oats
1 1/2 tsp of baking soda
1/2 tsp of ground cinnamon
1/4 tsp of salt
1 large egg
1 cup of plain Greek yogurt
1/4 cup of honey
1/4 cup of milk
2 tsp of vanilla
1 cup of blueberries frozen or fresh
2 Tbsp of sugar

Instructions

Preheat oven to 350 degrees, and prepare muffin tin by spraying with non-stick spray and set aside.
In a mixing bowl mix together all your dry ingredients.
Now, add the egg, milk, yogurt, honey and vanilla.
Toss your blueberries in just a little bit of flour. This helps prevent them from sinking to the bottom of your muffins.
Add the blueberries.
Divide the batter evenly, and fill each cup almost to the top. Sprinkle with a little sugar on top.
Bake for 20-22 minutes, or until the tops of the muffins are firm, and when pokes with a toothpick it comes out clean.
Allow the muffins to cool for a few minutes before serving. They can be stored in a sealed container for up to 5 days at room temperature. You can also freeze them for up to 3 months.

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