¤ To Bake
¤ To Eat
¤ The Freezer
¤ Foods that are GRAB AND GO
There are more but I will spare yall the list. This Blueberry Muffin recipe encompasses all of the above loves. If you are looking for some other yummy recipes, then head to the Eat Clean tab on my page OR on the right side in the Categories check out the Recipes section. There would be no way that my house would be able to survive without some sweets. I also like muffins and pre-portioned food because it makes just the right size for my kids!! I can pull out one muffin or one mini banana bread loaf and it is perfect for them!
If you don’t know already, I have started my journey to reach a goal that I have had for quite a while. I have always wanted to be a runner. I know that there are huge health benefits to it, people who do it have a way of explaining it bringing such peace and there is always the overall pull to put on a tutu and run through a crowd while they through color on me…. LOL…its true.
Today, after taking my son to school, my husband and I set out for a jog with Ms Charleston in her chariot. Russell always takes on the task of pushing her (clearly a keeper) because I can’t stand having things in my hands when I run. We probably ran about a mile this time. Not exactly a long distance and certainly not the longest that I have ran but I learn a little something new each time we run. The first lesson was DRINK MORE THAT COFFEE before running. I only got a mile and a half down the road before the cramp in my side was so bad I could hardly walk, lesson learned. The second lesson that I learned PEE BEFORE RUNNING….as a mom I should already know the pee first lesson, since I have to say it to Aiden all the time but somehow I forgot and was quickly reminded! Lesson learned.
We ran/walked our route and then on the way back home my Charleston passed out.
Mission accomplished. I don’t know about you but when my kids pass out mid activity it always feels like a victory!!! We got home Russ went to cut grass, Aiden was at school and Charleston was out like a light in the stroller = MOMMY TIME. There was a Blueberry Muffin recipe that I had been eyeing so I decided that this would be the perfect time to get my bake on!!!! Come to find out I was missing 2 of the ingredients and no other recipe looked like what I wanted. We planned to go to Aldi when got out of school so I postponed the bake session for after our trip.
Now we are home and I can get them started, YAY!! Ok so while getting the ingredients all together there were a couple of things that I did not buy. So I have a couple of tips for you in case you run into the same things.
1) Buttermilk. I never buy buttermilk. We already buy 2 kinds of milk these days and Im not adding a third. Plus, we never use it all and it goes bad. If you run into a buttermilk issue here is your solution! I cup milk and 1 to 2 TBSP white vinegar! Problem solved!
2) Wheat Germ. This recipe calls for wheat germ and I totally forgot to grab it! I looked it up and found that oat could be a substitute so I just used that and it tasted great!
3) Baking Soda. If you don’t have baking soda then you can use baking powder at the ratio 1:3 Soda:Powder
Ok so on to the recipe!! I got this from Team Beachbody Blog. There are great recipes there and they also always have the conversions for not only 21 day fix but for the other programs, as well, who don’t use the portion fix system!!
Blueberry Maple Muffins
Nonstick cooking spray (optional)
1 cup whole wheat flour
¾ cup + 2 Tbsp. all-purpose flour
¼ cup wheat germ (substitute above)
1½ tsp. baking powder
½ tsp. baking soda (substitute above)
¼ tsp. fine sea salt
1 tsp. ground cinnamon
2 large eggs
½ cup pure maple syrup
1 cup low-fat buttermilk (diy recipe above!)
¼ cup coconut oil, melted
1 tsp. vanilla extract
1½ cups fresh blueberries
1. Preheat oven to 375° F.
2. Prepare 15 muffin cups by lining with muffin papers or coating with spray.
3. Combine flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well. Set aside.
4. Combine eggs and maple syrup in a medium bowl; whisk to blend.
5. Add buttermilk, oil, and extract; whisk to blend.
6. Add flour mixture to egg mixture; mix until just blended.
7. Gently fold in blueberries.
8. Divide batter among 15 prepared muffin cups.
9. Bake 13 to 14 minutes, or until golden brown and tester inserted into the center comes out clean.
10. Transfer muffins to rack; cool
Total Time: 24 min.
Prep Time: 10 min.
Cooking Time: 14 min.
Yield: 15 servings, 1 muffin each
21 Day Fix exchange 11/2 Yellows
I ended baking mine for 15 minutes exactly. They were great!! Mommy approved, hubby
approved and kid approved! I made 18 instead of 15 and I used a little less than a ¼ cup scoop to portion out the batter. They are terrible sweet but the light hint of coconut somehow makes up for that. I let mine cool in the tins and then what we don’t take out to eat, Im popping those in the freezer (in the tin) once frozen solid, pop them out and into a labeled Ziploc. Reheat them on a microwave safe plate for about 45 seconds (from frozen).
These will be great for Aiden for snack for school. They are also great for me to take to work to eat with my Shakeology for breakfast! I like that they make so many so that one batch will (hypothetically) last us a while!
Miss Charleston is just like her mommy and would eat blueberries until they came out her ears.
Try them out and let me know what you think. I cant wait to hear from you.
Oh and don’t forget starting Monday is my Fit for Fall Accountability Group! We will be working out, watching our portions and supporting each other to reach our fitness goals!! If you want to join us fill out the application below and I will get you all set up to carve out some time for you this fall!!