Hey friends! Happy Easter week. It’s crazy that now, over a year ago, the world “shut down”. What a year it has been. And yet, Easter comes just as sweet
This week, I wasn’t feeling a super indulgent bake. This was probably because Dylan and I ate at the Chick-fil-A Dwarf House in Hapeville on Friday night, which included us consuming 2 giant slices of pie. While it was amazing in the moment, we both felt the weight of those pies in our stomach the next morning during our workouts.
Anyways… I decided to try and make a healthier version of one of my favorite treats – a blueberry muffin. The recipe I used definitely doesn’t cut down on the butter, but it does cut down on the sugar. As a result, these muffins are “heartier” and less cake-like.
I used this recipe from Sally’s Baking Addiction (she never does me wrong). While normally, I make edits to recipes I find online, this one I followed pretty much to a “T”. She does a great job explaining exactly what you need and the “why”. Instead of writing the recipe here, I’ll just share some notes…
- I wish I would’ve let the oats soak up the milk longer. I ended up mixing them in after 20 minutes on the nose, but wished I had let them soak for another 10-20 minutes.
- I cut back on the honey in the recipe because I thought it seemed like a lot. However, I wished I had added all of it.
- I didn’t have enough batter to completely fill all 12 muffin cups – I wished I would’ve divided the batter more evenly so that it would’ve stretched to fill 12. Instead I filled about 10 muffin cups almost to the brim.
- I baked for the 5 min, then 16 min. However, I wished I would’ve baked them for shorter. I would recommend starting with 5 min, raising the temp, baking for 12 min more, and then checking from there.
That’s it! Hopefully you enjoy this hearty treat.