I can’t think of a better way to start each and every day than to nourish my body with things that are not only delicious but also good for me!

Muffins are a great way to create a healthful bundle of nutrition that can be savored over a long leisurely brunch, of grab and go for a busy week. This recipe is fast and easy and requires nothing more than a bowl and a fork to mix.


  • Quick Oats – ½ cup
  • Flour – 2 cups
  • Baking powder – 1 tablespoon
  • Salt ½ teaspoon
  • Cardamom – ½ teaspoon
  • Plain yogurt or Kefir (or milk) – 1 cup
  • Eggs – 2
  • Oil (your preferred) – 1/3 cup
  • Sugar – ½ cup plus extra to sprinkle on top
  • Blueberries – 1 ½ cups



Makes about 1 dozen muffins

Preheat oven to 350

Mix the yogurt, eggs, oil, sugar, and ½ cup of blueberries in a bowl. With a fork or hand mixer, mash the ½ cup of berries into the wet mixture. Slowly fold in the dry ingredients. Just fold, and not mix. Last, fold in the remaining berries.

Transfer batter to a non-stick muffin tin, or baking-paper lined muffin tin. Sprinkle a little sugar across the tops before baking. Bake until tops are golden and a toothpick comes out clean.

Muffins keep several days in the fridge or can be frozen.


Just to remind us why we are taking a little extra time out of our week to do a meal prep that can be enjoyed throughout the week, I thought these interesting facts from -organic facts- would help to inspire!



  1. Pingback: SISTERS WEEKEND – Whisk & Dine

  2. Hadia's Lebanese Cuisine

    The recipe sounds great, Robin! I like that you used yogurt! Will try this soon!

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