Oatmeal Blueberry Muffins!


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 egg
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?

– jennifer

Stand on my hands?! For Blueberry Crustata, I will!

Hi there!

So, when I woke up this morning, my body reminded me that I didn’t tell you about CrossFit yesterday. Okay. Fine. It really just reminded ME about what we did and now, I’m going to tell you about it.

There are a variety of “named” workouts in CrossFit. The girl workouts (all, coincidentally, with girl names) are considered benchmark workouts. You’re supposed to keep track of those – well, you should really keep track of ALL your workouts so you know what you’ve done – so you can track improvement and set new goals. Then, there are the hero workouts, which generally have boy names, who represent those who gave all in the fight for our freedoms. Those workouts are amazingly tough and not to be taken lightly.

Yesterday, we did Diane. Yes, that sounds slightly inappropriate. It’s fine.


HSPU stands for handstand pushups. Yes, really.

No, I can’t do those. Yet. I do them this way.

Still hard but more manageable. The bands really help support your body weight and enable you to push yourself back up. Now you try them!

And this morning, drying my hair was a small challenge. 🙂

I finally got a bunch of the blueberries I got at the Blueberry Festival separated into ziploc bags and into my freezer. I freeze them in 2-cup portions as that’s usually how much a recipe calls for. Of course, I still have a TON of fresh blueberries to use.

Oh, no, wait. That’s not going to happen! 🙂

Anyway, I follow this really cool blog called Maggie’s One Butt Kitchen. You should really head over there and check her stuff out. She has some amazing recipes that are just BEGGING to be made! Of course, I knew she would have some awesome blueberry recipes for me to try and I was right! I wanted to make a blueberry pie but, really, I’d be the only one eating it. Thing 2 is so NOT a fan of blueberries – not sure what her problem is – and my sailor wouldn’t be inclined to go back and get more unless it was apple. Mmm…apple pie. Sweet and tart and cinnamon-y and warm and… Oh, sorry, I digress. So, I was looking for something LIKE a pie but not as big. And, ta-da! I found this!! A small, free-form, perfect for a small family blueberry crustata. This would also be perfect if you were entertaining a couple of friends! Casual yet fancy and elegant. Oh, and delicious. Don’t forget delicious! Om nom nom!


Blueberry Crustata

1/2 package of frozen puff pastry
2 to 2 1/2 cups blueberries (the more the merrier!)
zest from 1 lemon
juice from half a lemon (note: really only use the juice from half a lemon. Trust me.)
1/2 teaspoon cinnamon
1/2 – 3/4 cup sugar, depending on sweetness of berries (I thought 1/2 cup was perfect)
1 egg beaten with 1 teaspoon water for egg wash
coarse sugar for crust (sugar in the raw works great here!)

1. Thaw puff pastry according to package directions. Don’t get everything ready and then remember you forgot to do this step! This is especially annoying if you tend to be a little impatient. What? Who, me? Never! Once it’s thawed, roll out into a free-form circle or as close to something that doesn’t resemble a square as you can. Place on a parchment-lined baking sheet.

2. Preheat oven to 400 degrees.

3. Mix berries, lemon zest, lemon juice (1/2 a lemon, remember?), and sugar in a small bowl. Toss gently to evenly coat blueberries. Place berry mixture in center of dough and gently spread out to within 2 inches of the edges of the dough. Bring edges up over the berries to form an “outside crust” – note, the crust will not cover all the berries. Brush the crust only with the egg wash and sprinkle with the coarse sugar. Bake until crust is golden, approximately 15-18 minutes.


4. Let cool slightly so you don’t burn your fingers on the hot berry juice. Cut carefully into wedges and serve with ice cream, whipped cream, or whatever.


5. Om. Nom. Nom.

Charlie and the Chocolate Factory (Johnny Depp) or Willie Wonka and the Chocolate Factory (Gene Wilder)?
We actually prefer the Johnny Depp version. The original is great but it’s dark and a little creepy.
What’s your favorite flavor pie?

– jennifer

Blueberries! First up – blueberry muffins!

Yesterday, we went to the Blueberry Festival in Brewton, Alabama. I. Love. Blueberries. Seriously. LOVE. ♡

It was really hot but we had a good time.


Really, he was having fun!


Thing 2 and me



Of course, I had to eat while we were there.


BBQ Pork Sammie. Yum


Blueberry Pie ice cream! Om nom nom!

And, I made off with two flats of blueberries. Yes, I paid for them! 🙂 Do you know how many blueberries are in two flats? Um, that’s 24 pints. Told you I loved blueberries!


Of course, the first thing I had to make was blueberry muffins! Thing 2 is not as big a fan of blueberries as I am but she does love a good blueberry muffin. I mean, really, who doesn’t? 🙂


You know you want one. Om nom nom!

Blueberry Muffins
makes 12

2 cups unbleached, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream
1 1/2 cups frozen or fresh blueberries

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.

2. Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick snd homogeneous, about 30 seconds; add the melted butter in 2 to 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain, and the batter will be thick. Do not overmix.)

4. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.


Recipe from Cook’s Illustrated
– jennifer