Why is it that my favorite meal of the day is the one that I have the least amount of time to prepare? Probably because I stay up too late, press snooze too many times in the morning, and rush around to get ready like a headless chicken. At least I'm honest, right? 

A month or so ago, I was flipping through a magazine and saw a recipe for a whole grain blueberry muffin. I tried it but wanted to tweak it slightly. The final result yielded 17 moist, delicious, healthy muffins. These muffins will keep for 2 or 3 days but also freeze beautifully. They are great to grab on the go and are a delicious treat for kids too! The two and six year old boys I nanny for LOVE these, especially after a few seconds in the microwave.


1-1/4 cups whole wheat flour, spooned and leveled
1 cup old fashioned rolled oats
1/4 cup flaxseed meal
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup low fat vanilla yogurt (blueberry also works)
1/2 cup packed light brown sugar
3 tablespoons butter, melted
1 tablespoon grated orange zest
1/3 cup freshly squeezed orange juice
1 large egg
1 teaspoon pure vanilla
2 cups fresh blueberries, or 8 oz frozen (thawed) 
**As a side note - if you like orange flavor - try these without the blueberries, and they are a great orange scented muffin!**

Preheat the oven to 375˚F. Line a standard size muffin tin with paper liners. In a food processor, process the first 6 ingredients until finely ground. 
In a large bowl, whisk the yogurt, sugar, butter, orange zest, orange juice, egg, and vanilla together. 
Add the flour mixture and mix just until smooth. Be careful not to over mix. Gently fold in the blueberries. Divide evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. 
And there you have it! Yummy, delicious, nutritious muffins. You'll want to make big batches of these to keep in the freezer and pull out as needed. Enjoy!