Are you snowed in, too?
Bah. I’m so totally OVER this whole winter business.
We got about 3-4 inches of snow yesterday and last night. It was preceded by sleet. And the temperatures made a steady drop yesterday so there was no chance of the salt or sand doing any good. Can you say icy roads? Fun, right? Not!
But, the bonus is I got my first snow day from work!
Okay, I actually really like my job so it’s not like a breather – more like an opportunity to get some cleaning done during the middle of the week. More fun, right? 🙂
Schools were closed too so Thing 2 was home until she had to go to work. McDonald’s apparently doesn’t give snow days.
But, the YMCA was open and we were finally able to get our membership cards and take advantage!
We got a quick workout in (treadmill + planks FTW!) before she had to work and I had chores to do. 🙂
I started veggie chili in the crockpot, made a grocery run, done some dishes, some laundry, and some vacuuming.
I also watched a little Ink Masters. All work and no play….. 😉
Cornbread is on deck to go with the chili and, per my norm (snow day + super cold outside = I must bake), I made Oatmeal Blueberry Muffins!
I found a great recipe for oatmeal muffins and thought it would be fun to use the dried blueberries I just snagged at the store.
I heart blueberries!
These muffins are super easy to make and definitely not blueberry muffin bombs packed with fat and loaded with sugar.
I found the original recipe at And Then We Saved and you KNOW I had to make a few tweaks. 🙂
I wouldn’t be me if I didn’t!
Feel free to make your own adjustments, if you want. Remember, recipes are mostly suggestions!
Oatmeal Blueberry Muffins
makes 12 muffins
1 cup unsweetened vanilla almond milk
1 cup old-fashioned rolled oats
1/4 cup coconut oil
1 cup white whole wheat flour
1/4 organic pure cane sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons toasted wheat germ
1/2 to 3/4 cup dried blueberries
1. Preheat oven to 425 degrees. Spray muffin pan with nonstick spray or line with cupcake liners.
2. Combine milk and oats in a small bowl. Let stand 15 minutes.
3. In a large bowl, whisk egg and coconut oil. Add oatmeal mixture and stir to combine.
4. In another small bowl, sift together flour, sugar, baking powder, cinnamon, and salt. Stir in toasted wheat germ.
5. Add flour to oatmeal egg mixture and stir until just combined. Fold in blueberries.
6. Fill muffin cups about 2/3 full. Bake for 15-20 minutes until a toothpick/cake tester inserted into a muffin comes out clean. Remove from pan and cool on wire baking rack.
7. Gobble them down!
Talk to me: What’s your favorite fruit? Muffins – love ’em or leave ’em?