This post is sponsored by Hiland Dairy, but the content and opinions expressed here are my own.
As we prepare for the impending ice storm that is all anyone can talk about right now, it is pretty much the perfect time to bake up some tasty muffins to have on hand just in case we really do lose power! It is no secret that I love baking muffins, and working with Hiland dairy as a sponsor this month gives me the perfect opportunity to share a new recipe! There are a number of reasons why I like muffins, starting with the fact that my husband is not a breakfast eater. We hear all the time that it is super important to start the day with a healthy breakfast, but he has a hard time making that happen. I have found that if I keep muffins on hand it is much more likely to put something in his stomach before he begins his physically-demanding workday.
I also love muffins because they have portion control build in. Let's be honest... if I have a full loaf of banana bread, or a pan of blueberry coffee cake around to tempt me, I am much more likely to grab a serving that is bigger than intended. With muffins, you can grab and go while knowing that you are enjoying a tasty treat in moderation. Of course the fact that Aiden has been happy to eat just about anything as long as it is in "cupcake" form for as long as I can remember helps as well. Lots of great reasons to continue adding to my collection of healthy muffin recipes.
Today's muffin is one that I have definitely become a huge fan of. I was never really a blueberry muffin person, but these changed my mind. I know that blueberries are a super food, and I love that they are combined with whole grain and high quality dairy in this quick recipe. While eating healthier is high on my list of goals for 2017, finding ways to live in a more earth-conscious manner is as well. I love that when I use Hiland Dairy I am supporting local farmers who are committed to sustainability to minimize waste and environmental impact.
Whole Grain Blueberry Cream Muffins
- 2 eggs
- 1 cups white sugar
- 1/2 cup coconut oil
- 1 cup Hiland Dairy sour cream
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups blueberries
Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners, or spray with cooking spray. In large bowl beat eggs, gradually add sugar, oil, Hiland sour cream and vanilla. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture. Gently fold in blueberries. Add 1/4 cup batter into prepared muffin cups. Bake for 20 minutes, or until done.
To add a burst of vitamin C to your breakfast routine, you can pair these muffins with Hiland orange juice! I will say that we have tried several brands of orange juice with Aiden, and Hiland is clearly his favorite. There aren't a lot of things that he is picky about, but orange juice is one of them! I am so glad we have a brand we can rely on to get him to drink up when cold season hits and he needs that extra nutrition!
Hiland is helping all of us focus more on healthy living in 2017 with some great resources! Hop on over to their #GetHealthyWithHiland page, and let me know which tips and tricks YOU are going to use to make this our healthiest year yet!