We are officially in the peak of Florida blueberry season! Each year, I’ve taken my son to go blueberry picking. It all started because he didn’t like blueberries, and I was determined to get him to like them. So I found a local patch (A Patch of Blue off Colonial Road), and I took him blueberry picking when he was just two years old. Sure enough, my plan worked. He instantly was enamored by picking the plump blueberries off the bush, which then got him hooked on the fruit of the season.

There is something about seeing where your food is grown and then watching the process of getting it to the table that makes you respect it that much more. This is our third year going blueberry picking, and this year we’ve been a few times. Now that he’s older, he fully understands what to do, and at times he yields just as many blueberries if not more than me! In my defense, I have a toddler strapped to me. Every time I pick a blueberry, she is asking for “more.” One for her and one for the bucket as we make our way down each row of bushes. Of course, I have my son to thank because she is watching everything he does, and she wants to pick and eat blueberries just like him. Instead of two peas in a pod, I now have two berries in a bush!

I chose to share with my fellow neighbors my recipe for mini blueberry yogurt muffins for two reasons: blueberries are in season, but also I get to attend my very first “muffins with mom” this month. In honor of my first (of hopefully many) “muffins with mom,” that’s why we are talking muffins this month. Whether you are celebrating mom with a brunch or just simply want a delicious “on-the-go” breakfast, this recipe is for you. Making the “mini” version does take a little more time to fill, so if that’s not your thing or you don’t have a mini muffin pan, you can make larger muffins. You’ll just need to adjust your bake time to 20-25 minutes or until the muffins are cooked through. I like the minis because my kids can eat them and not waste a whole muffin. If picking blueberries isn’t your thing, head over to one of our many farmers’ markets, pick up a few pints and make these delicious blueberry yogurt muffins.

Yield: 36
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
1 egg
1/2 cup organic whole milk vanilla yogurt
3 tablespoons canola oil
2 tablespoons whole milk
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fresh blueberries
Directions:
Preheat the oven to 350 degrees Fahrenheit.
In a stand mixer fitted with a paddle attachment, combine the egg, yogurt, oil and milk. Mix on medium speed for 30 seconds until combined. Then add in the flour, sugar, salt, baking powder and baking soda. Mix for 1 minute until all the ingredients are combined (the batter will be thick). Using a spatula, fold in blueberries.
Place muffin wrappers in a mini muffin tray. Then, use a small scoop and fill each cup with batter. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from muffin pan to a wire rack.