Blueberry Greek Yogurt Muffins

I struggle with comparison.

Especially with this food blog.

I struggle when other bloggers get comments, and I don’t get as many.
I struggle with my food photos not looking as beautiful as my friends who blog.
I struggle with recipes I think my readers will love and don’t get any feedback on, yet see another blogger post a similar recipe and see many pins and comments.

I struggle.

See, in my mind I have a standard to which I compare myself. And, for some unknown reason, I feel inadequate when I don’t stack up to this invisible standard.

Why is it such a struggle to just be different?  To be who God created you to be without comparing oneself to others?

I know my blog is different.
It’s not fancy.
I don’t use strange ingredients I don’t have on hand.
I cook without nuts due to allergies – there goes chocolate peanut butter goodness. 
I don’t stage my photos.  What you see is what you get.

So why do I struggle? 

I have a unique niche – a unique flavor, if you will.  Why do I struggle with that?

These muffins remind me of my struggle.  If you compare them to the restaurant or coffee shop blueberry muffin, you will be disappointed. 

But, if you take them for what they are – a unique blueberry muffin – then, my friends, you have yourself a terrific muffin. 

So, I’ll take a lesson from these delightful breakfast bites.  To stop comparing myself, and rather see my blog for what it is & what it offers rather than than what it isn’t. 

Blueberry Greek Yogurt Muffins – Adapted from Searching for the Light

Ingredients

• 1 1/2 C white whole wheat flour
• 1 C whole wheat flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• Pinch of salt
• 1/8 tsp. nutmeg
• 1/2 C sugar {heaping}
• 1 C plain, Greek yogurt {heaping}
• 1/2 C applesauce
• 1/4 C milk
• 1 egg
• 1 tsp. vanilla
• 1 C blueberries

Directions

Begin by combining 1 1/2 C white whole wheat flour and 1 C whole wheat flour together in a large bowl, or base of your mixer.  Add in 1 tsp. baking soda, 2 tsp. baking powder and a pinch of salt.  Add in 1/2 C sugar & 1/8 tsp. nutmeg.  Stir to combine.

 

In a second bowl, combine the 1 C Greek yogurt, 1/2 C applesauce, 1 egg (an egg white works just fine), 1/4 C milk and 1 tsp. vanilla.  Stir until well combined. 

Add the wet ingredients to the dry ones and stir until just moist.  Note – the dough will be very dense.  If it’s too hard to stir with a spatula, add in additional milk – beginning with 1/4 C additions until it’s pliable. 

If you use fresh blueberries, carefully fold them into the batter to prevent too much injury to the fruit.  Frozen berries take stirring a bit easier.  Scoop 1/4 C of the dough into a well-greased muffin tin. 

Top with coarse sugar, if desired. 

Place muffins into an oven heated to 385 degrees.  Bake for 20-25 minutes until lightly browned. 

Enjoy!

Makes 24 muffins. 

Delicious and wholesome blueberry muffins.  Not the coffee shop variety, but excellent in their own light.