Snacking has reached a whole new level in my house. My little boys can eat more than I can most days, and my girls are emotional wrecks without some sort of nourishment in the afternoon.

It can be hard to keep a variety of healthy snacks on hand for my hungry troop, but with a little planning I’ve got my family covered with these whole wheat lemon blueberry yogurt muffins.

Muffins are a power snack, but most recipes are loaded with sugar. My muffins aren’t. The Yoplait yogurt helps to add sweetness and flavor and now that their original yogurt has 25% less sugar, it is even better!

I shopped for Lemon Burst Yoplait at Walmart for my recipe and since I was doubling up the recipe to make extra snacks for the week, I bought 2 individual containers, plus other flavors for some more snacks throughout the week. I chose the Original variety, but you could also use Light, Greek, or even Gogurt® if that is what you already have in your refrigerator.

My daughter loves helping me in the kitchen and was really excited to make her favorite snack! Really, she asks me EVERYDAY for muffins.

By using a mini muffin tin, I can reduce the amount of muffins my kids eat and freeze some for later.  Plus, the small ones are easier to store and take with me for snacks on the go. However, this recipe works for regular sized muffins too.

I always use frozen blueberries in my muffins because they usually hold together better than the fresh berries. I also fill my muffin cups to the top or even over fill them because these muffins don’t rise very much.

Healthy Whole Wheat Lemon Blueberry Yogurt Muffins

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Healthy, low sugar, whole wheat, you'll love these lemony blueberry muffins!

Author: True Aim

Recipe type: Snack

Cuisine: American

Serves: 24 mini muffins

Ingredients

• 4 tbs softened unsalted butter
• ¼ cup honey or brown sugar
• 1 egg
• 1 tsp vanilla extract
• zest of 1 lemon
• ½ cup apple sauce
• 1 6 oz cup of Yoplait Lemon Yogurt
• juice of ½ a lemon
• 2 cups whole wheat flour
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup frozen blueberries

Instructions

1. Preheat oven to 350 degrees and prepare a mini muffin tin or regular muffin tin with muffin liners or non-stick cooking spray.
2. Mix together softened butter and sugar until well combined. Add egg and vanilla extract and mix well.
3. Add the lemon zest, apple sauce, yogurt, and lemon juice and mix until combined.
4. Stir in flour, salt, baking soda and baking powder until just mixed in and then fold in the blueberries.
5. Fill muffin cups all the way, and cook for 8-10 minutes for mini muffins or 14-16 for regular muffins or until a toothpick comes out clean. Makes 24 mini muffins or 12 regular sized muffins.

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If you prefer more lemon flavor, you can always add a little lemon extract to enhance it. Don’t like lemon? Try blueberry, strawberry, or vanilla yogurt instead and just leave out the lemon juice and zest.

Now I have something healthy, exciting and easy to serve my kids at snack time. What kind of healthy snacks do you give your kids?

This is a sponsored conversation written by me on behalf of Yoplait®. The opinions and text are all mine.

The post Healthy Whole Wheat Lemon Blueberry Yogurt Muffins first appeared on True Aim.

I made a new years resolution. It’s not the kind that people usually make. Most of the time, people set a HUGE goal or restriction that they will never meet or stick to. I’ve decide to eat healthier one handful at a time.

Blueberries are so easy to eat and make a great snack. You might think that they are more expensive than crackers or chips, but you are wrong. The average bag of potato chips is 29 cents an oz, while fresh blueberries are only 25 cents an oz and for frozen they are 20 cents an oz on average. So, are you up for the snacking challenge?

Whether you’re cooking, snacking or pursuing healthy habits, adding blueberries is an easy way to add a healthy twist to your meal. Blueberries have just 80 calories per serving (one cup) and lots of fiber!

Some think of blueberries as purely a summertime fruit, but thanks to the market in South America, blueberries are in season all year-round. Plus, frozen blueberries are always available and perfect for pancakes, muffins and yogurt.

The U.S. Highbush Blueberry Council website hosts a variety of tips on how to make eating blueberries apart of your lifestyle and you HAVE to check out their recipes! YUM!

Lemon Blueberry Cheesecake Bars

2 Ingredient Blueberry Jam

One of the major changes that I made was buying plain yogurt instead of flavored. The sugary flavored kind has 25+ grams of sugar in one 6oz container. That’s 100% of your daily limit and more sugar than Coca-Cola!

Instead, I make homemade blueberry jam and put a teaspoon in the yogurt and top with a little homemade granola.

This blueberry jam has half the sugar that regular recipes call for and you could try to put even less if you wanted to. You may just have to cook it a little longer.

A great recipe for kids to memorize and make on their own, my daughter helped me smash some of the berries. If you don’t like big chunks of blueberries, I recommend smashing all of them. We like the chunks so I only had her smash half of them.

After you simmer the blueberries down, you can add them to jars and boil to seal them. This Jam will keep for 6 months in the pantry or a year in the freezer.

Homemade 2 Ingredient Blueberry Jam

 

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Prep time

5 mins

Cook time

1 hour 45 mins

Total time

1 hour 50 mins

 

2 Ingredient Low-Sugar Blueberry Jam is perfect for pancakes, blueberry bars, toast, and yogurt!

Author: True Aim

Recipe type: Breakfast

Cuisine: American

Serves: 2½ cups

Ingredients

• 4 Cups Blueberries
• 1½ Cups Sugar

Instructions

1. Mash 2 cups of the blueberries in a medium saucepan with a potato masher.
2. Add the remaining 2 cups of bluberries and ¼ cup of water. Simmer over medium heat for about 6 minutes or until berries are soft. Stir occasionally with a wooden spoon to break up the berries.
3. Add sugar and return to a simmer, stirring constantly. Reduce heat to medium-low and cook until thickened for about 2 hours.
4. Store in an air tight container in the refrigerator for 2 weeks or in sealed jars for up to 6 months.

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U.S. Highbush Blueberry Council Sweepstakes

Enter to win a trip for two to LA for the Little Changes Kitchen Challenge alongside actress, author and TV host Alison Sweeney!

Runners up may win one of four $500 Whole Foods or Lululemon gift cards for a refreshed pantry or workout wardrobe! Choose little, win BIG. Hurry! Sweepstakes opens on January 1, 2015 and closes February 16, 2015!

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The post Homemade 2 Ingredient Blueberry Jam first appeared on True Aim.