Sneaking in a few more minutes of “resting my eyes” time in the mornings of our campervan trips has become a thing for me. When I plan for trips I think of ways I can do the least when we first get up. My family is usually not ready to eat a big breakfast first thing in the morning, so a lightly sweetened muffin, scone or roll is perfect to tide us over. One of the things I like to do is to have a baked breakfast item (made ahead during the week) on hand for when we first get up. We grab a muffin, sit in front of a window to see what view the morning has brought us, and talk about what we’re going to do that day – all in our PJs.
Don’t get me wrong, I love cooking camp breakfasts, but I like to do so leisurely. We usually have fruit and cook up some protein (like eggs and sausage) for second breakfast. You know, like how Pippin describes his meals in Lord of the Rings: breakfast, second breakfast, elevenses, luncheon, afternoon tea…
These blueberry yogurt muffins are perfect for taking on trips because the yogurt keeps the muffins very moist, even the next morning. The moist crumb, the pop of blueberry flavor and the sweet-but-not-too-sweet goodness of the muffins are so delicious that I almost don’t mind getting out of my warm sleeping bag for them. Almost. I try to make them the day before, but when I can’t, I bake them during the week and pop them in the freezer. I pull them out right before we leave for our trip. They thaw nicely for first breakfast the next morning.
Blueberry yogurt muffin recipe
- 3 cups minus 2 tablespoons flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- pinch of salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup plus 2 tablespoons plain yogurt (regular not greek yogurt)
- 2 cups blueberries
- 1 teaspoon vanilla extract
- Preheat oven to 375° F.
- In a large bowl, sift together the flour, baking soda, baking powder and salt.
- In another bowl whisk together the sugar, oil, vanilla, egg and yogurt.
- Add the sugar mixture to the dry ingredients and mix until barely mixed (original recipe says to “stir to a count of 10”).
- Add 1 1/2 cups of blueberries (reserving 1/2 cup for placing on top).
- Stir 3 times.
- Add to muffin pan sprayed with oil (or cupcake liners) and divide the batter among the 12 tins.
- Add the reserved blueberries on top and press down lightly.
- Bake 20-25 minutes.
Cool completely, pack them in a tupperware so they don’t get damaged during the drive. Most importantly, put the tupperware out on the table/counter the night before so no one has to wake up mom to find them in the morning.