Growing up, when our dog (a bearded collie named Sundance) was getting old, I remember my horror when I realized why my mom was buying smaller and smaller bags of dog food. It feels a little like that here… we’re in the final stages of tweaking the back end of the new website and moving everything over, at which point most of the photos won’t fit the new layout, and so posts are getting fewer and further between – more stuff means more to move, and resize.

And I’ve been in Edmonton all week – I just got back – but I did bake a batch of muffins on Sunday night before I left, to bring with me in the car on my pre-dawn drive out to Viking, Alberta, and for Mike to tuck into W’s insulated lunch fish (it’s a fish) to relieve some of the guilt I always have over going away. These are good muffins – ones we used to go to Heartland just for. (They’re also delicious with chopped thin rhubarb stalks – I just plucked a few from the back alley to stash away before the frost gets everything.)

Heartland Blueberry or Saskatoon Yogurt Muffins

AuthorJulie

Yields1 Serving

3/4 cup canola or other mild vegetable oil

1 cup brown sugar

3 large eggs

2 cups plain yogurt

3 cups all-purpose flour

2 – 2 1/2 cups oats (old fashioned, if you have them, or quick)

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 cups fresh or frozen blueberries or saskatoons (don’t thaw them)

Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy.

The original recipe instructs to stir in the yogurt, then whisk together the dry ingredients and berries and add them. I whisked together the dry ingredients, stirred in half, then stirred in the yogurt, then the remaining dry ingredients along with the berries.

Fill paper-lined muffin tins and bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool.

Categorybread, breakfast

Ingredients