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Health-ish Blueberry Muffins

Well, well, well… It’s been awhile, and I am so sorry! Life itself has basically consumed my life! It’s spring here on the prairie and this week, the old saying was true, April showers bring May flowers. We had a very rainy, and cool week. My hubby is excited to get back into the field and get going. I on the other hand, enjoyed having him in, even if we do have to watch ALL of the NFL draft. I am cozied up with tea, a book, and a blog. 🙂

For the last few weeks, I have really been in the writing mood. I miss it and I am ready to come back, slowly. That reminds me, how often would you like to see a blog post from me?! Just curious! You can comment below. I definitely plan to start writing more in the evenings when my hubby is out working. Even though I hate to see him out late and pulling more all nighters, I am excited to have some me time and get back into writing and my own “summer schedule”.

This week, I had a baking craving. Ever get those?!! Well, along with my current obsession with blueberries, I decided Blueberry muffins it is!! I found this amazing recipe from Pinterest, but like always, I don’t follow recipes well, and put my own spin on it! Here is what I did.

Blueberry Muffins

Serves: 6 Large Muffins

  • 1.5 cups Flour
  • 1/4 cups Plain Yogurt or Greek Yogurt
  • 1.5 cup Frozen Blueberries, do not thaw and toss in 2 tbsp of flour to avoid sinking
  • 2 tsp Baking Powder
  • 1.5 tsp Vanilla Extract
  • 1 egg, or 1 Egg Beater
  • 1/2 cup Organic Coconut Sugar
  • Salt to taste
  • 1/2 cup Unsweetened Cashew Milk
  • 1/4 cup Oil (vegetable or coconut)
  1. Preheat oven to 425 Degrees. Spray muffin pan with a non-stick cooking spray. I personally use, the Pam Coconut Oil spray!
  2. Mix together in KitchenAid mixer bowl the flour, yogurt, baking powder, vanilla, egg, sugar, salt, milk and oil. Mix well. Set aside.
  3. Take blueberries out of freezer, measure out and toss in 2 tablespoons of flour to avoid sinking in dough.
  4. Fill up muffin tins with batter, place in oven and bake about 20 minutes or until slightly browned and a toothpick comes out clean.
  5. Enjoy warm!