Freshly baked post-run snack: Blueberry oat muffins

It’s hard to imagine what life was like before a big change. I can’t remember what my family did before my nephew was born. I’m sure family dinners, holidays, and everyday life was a little duller and not as fun. Fast forward almost two years later and this ball of energy has swept everyone he meets off their feet. Hell, he’s even taken over most of my Instagram photos as there aren’t many photo subjects cuter than him.

Needless to say, when I’m called up to the plate to take care of him, I gladly accept. The other day, my mom brought my nephew to my apartment where I was asked to watch him while she did some running around. Now anyone who knows a two-year-old can back me up in saying they have an incredibly short attention span. The goal of a babysitter? Distract them with as many things as possible so you don’t have to repeatedly read one book for three hours straight. Thankfully, my nephew loves baking – it must run in the family. We chose the kind of snack he wanted to make, along with his flavor preference, and it resulted in these. Not a bad recipe for a toddler!

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BLUEBERRY OAT MUFFINS

Ingredients:
2 cups whole wheat flour
1 cup oats–quick or regular oats
1/3 cup sugar
1 cup pecan pieces, plus more for topping
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups plain yogurt
2 large eggs, lightly beaten
4 tbsp unsalted butter, melted and slightly cooled
2 tsp vanilla extract
1 cup fresh or frozen blueberries

Directions:
1. Heat oven to 350°.
2. Coat muffin tin with cooking spray or liners.
3. Combine flour, sugar, oats, pecans, baking powder, baking soda and salt in a bowl.
4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
5. Fold yogurt mixture into dry mixture; stir to combine completely.
6. Gently fold in blueberries.
7. Spoon into muffin tins and sprinkle with pecans. Bake until top is golden and a toothpick comes out clean, 20-25 minutes.