I’m not a morning person. Okay, that’s an understatement. But honestly, by the time I get myself moving in the morning, I might have had time to grab a cup of coffee but there’s no way I’ve been awake enough to eat anything. Out of necessity, I’ve become a connoisseur of work-appropriate breakfasts. Yogurt and granola, yes. Blueberry pancakes, no. (May have been some trial and error involved in this…)
Muffins are mainstays of the office breakfast. Bring multiple and share or, you know, don’t!
I used up some of the blueberries making the aforementioned pancakes, but only needed about a cup here. It doesn’t matter if they’re a little bruised or overripe, they’ll get mixed in and you’ll never know.
Add wet ingredients (sour cream or plain yogurt, oil, egg) to the dry ingredients (flour, sugar, baking soda, cinnamon).
Fold in the blueberries.
You’ll note this mix is VERY stiff, almost like cookie dough. It cooked up less dense, but I’m wondering if using plain yogurt might have made for a lighter muffin. They bake in a 400 degree oven for 15-20 minutes.
Regardless, the finished product is both beautiful and tasty. Enjoy!
Blueberry Muffins, via The New Inglenook Cookbook