Berry Powerful Muffins #DessertChallenge

How often can you have dessert for breakfast? I mean, it's hard for me to justify a doughnut, a toaster pastry, a slice of cake or one of those big-as-your-head mini cakes (masquerading as bakery muffins!) as a full meal option - given that they're essentially nutrition-devoid and calorie dense. Not that they aren't consumed that way... but to me, most of them don't even taste that good (or fresh) anymore since I started making my own grab-n-go treats.

Granted, these lemon-blueberry muffins are still a treat - and can easily serve as dessert or an afternoon snack - but with lots of whole grains and protein with a minimal amount of fat and 1/3-1/2 the sugar of the coffee shop muffins, they won't set you back too far. Plus, they even have breakfast cereal (oatmeal as well as another Cheerios use up!), real fruit and yoghurt, so they're practically breakfast! I know I served them once for a school "brunch" function, and everyone who tried them loved the texture and "health factor" of the cereal and fruit.

Although there's no denying that they're sweet (I tossed in some white chocolate chips and "French vanilla" protein powder for an extra shot of decadence), they're still fresh-tasting thanks to a hearty addition of lemon zest and extract. The berries (besides being really good for you) add both colour and an extra burst of sweet-tart goodness. I can't think of a better way to start (or end) the day, can you?

These muffins were going to be my entry to the latest blog event I've joined up with - the Behind The Curtain Dessert Challenge on The Lady Behind the Curtain. Our theme this month is Blueberries & Lemon... a perfect combination if I do say so myself! Unfortunately I missed the linky time - but enjoy the goodies below anyways!




Berry Powerful Muffins
Makes 24
2 cups plain low-fat yoghurt (or lemon if you can find it)
1/2 cup low-fat milk
zest of 1 lemon
3 tbsp melted butter
⅓ cup granulated sugar
⅓ cup brown sugar
1 tbsp vanilla
1 tbsp lemon extract
1 egg
1 ½ cups flour
1 cup whole wheat flour
1 cup quick-cooking oats
¼ cup vanilla protein powder (I used whey)
1 tbsp baking powder
1 tsp baking soda
¼ tsp salt
½ tsp nutmeg
1 cup fresh or frozen blueberries
1 cup Cheerios
½ cup good-quality white chocolate chips

1. Preheat the oven to 400°F and line muffin tins with paper liners.
2. Beat together the yoghurt, milk, lemon zest, butter, sugars, vanilla, lemon extract and egg until well combined.
3. Add the flours, oats, protein powder, baking powder, baking soda, salt and nutmeg, stirring just until combined.
4. Fold in the berries, Cheerios and white chocolate chips.
5. Bake for 15 minutes, until a tester comes out clean.

Amount Per Serving
Calories: 144.9
Total Fat: 3.9 g
Cholesterol: 15.3 mg
Sodium: 62.6 mg
Total Carbs: 23.9 g
Dietary Fiber: 1.4 g
Protein: 5.1 g

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