Well isn't that a mouthful?
If you didn't know, two of my favorite things in life are greek yogurt and blueberries! I work at a preschool where we serve these two things to the kids on a daily basis and I am constantly stealing their snack from them. Just call me the blueberry monster! The idea for these muffins all started with  my poor sweet mother making a grocery run for me after work one day. Unfortunately, my mother was in a rush and did not pay close attention to which yogurt she was buying and purchased the 0% Fat Plain Okios Greek Yogurt instead of Vanilla the sweater and smoother cousin to Plain.

When she first brought it home I tried to make it work. I added sugar, honey, cereal, granola...I even resorted to mixing in my own vanilla extract but to no avail, it was still disgusting and I found myself added more and more sugar to what was originally supposed to be a healthy breakfast alternative. That being said, I did not want to WASTE my mothers hard earned money by trashing it, so I did what any good baker does and repurposed it!
I searched the web for a recipe that combines blueberries and yogurt into a muffin and came across a delicious recipe by BakerbyNature! The best part about her ingredients is that is contains absolutely no butter or preservatives. see orinial recipie >>> here.
But I still flt it needed something more to make this a true breakfast muffin and voila the chia seed greek blueberry muffin was born. I tweaked and changed the recipe along the way to compenstate for the added thickness of the chia seeds and created an entirely new batch of muffins! The batter for these babies was so delicious that my mother a di devoured it while I cleaned up the kitchen and my dog stole the spoon! (I got it back).

These muffins are healthy which means that they are not as sickeningly sweet as the store bought brands but they definitely taste better. They are tick and fluffy! THEY ONLY MAKE 12 MUFFINS. If you start to fill the cups and feel like you have a lot of batter left don't worry, let the batter sit in the cups for a minute or two to settle then top them off. Remember that these are muffins not cupcakes you WANT them to spill over to create those beautiful muffin tops!

And lastly, because they have no preservatives what so ever besides natural bacteria they need to be frozen to last. They can freeze up to four days but obviously taste better fresh. When you warm them up I suggest popping them in a toaster or convectional oven for about 4 minutes then following that up by zapping them in the microwave for 25 seconds to loosen up the middle. I hope you enjoy these muffins as much as me and my family have been enjoying them all week!

If you've never had chia seeds before of even heard the name, do not be alarmed. These little balls are delicious, nutritious and can be molded into virtually any flavor you want.. During the summer I challenged myself to find delicious ways to spruce up these seeds for at least 30 days and wow was it exciting. Some "creations" or combinations were good...others not so much. But overtime I became so comfortable with the Chia Seeds that I could make a pudding with my eyes closed.
A little background knowledge: Chia seeds or "Salvia hispanica"  are incredibly good for you. They are grown in their native Spanish roots of Mexico, Bolivia, Argentina, Ecuador, Nicaragua, Guatemala, and surprisingly Australia. Chia Seeds are usually dark brown, black or white. Try and avoid buying red chia seeds as those are "immature" and not as easy to digest. Chia seeds are loaded with digestive fiber and Omega 3 fatty acids which are great for long term energy storing. The seeds are also full of calcium which of course aid in strong teeth and bones Chia seeds have also been n own to help you lose weight by regulating appetite and belly fat.

A glass or a bowl
1/4 a cup of chia seeds
1/4- 1/3 a cup of milk (like oatmeal the amount of milk will determine thickness)
1 tsp of Vinilla
1 tsp of cinimon
Stir
Let sit in fridge for about 20 minutes
Topping:
Honey Bunches of Oats Cereal
Crush cereal into granola sized pieces
Your choice of fruit. (I suggest some sort of tart berry.)
Honey for taste.

So I'm sitting at home in my kitchen and I realize it's already three in the afternoon and I haven't eaten anything. I check the fridge: nothing. The pantry: even less. All that's left in the is a wheel of Brie, strawberries that are turning and some mascarpone cheese. In my current condition I'm willing to eat just anout anything. And then...it happened. I opened the freezer and found some frozen Belgian waffles. Seriously. So I'm thinking "okay, okay I can work with this." I take the waffles and toaster oven them until they are as close to light and fluffy frozen waffles can get. Then I remember how much I love mascarpone and I smear a heavy dose the light cheese on the waffles. Next I cut a few thin slices of brie and finally I added some chopped strawberries. Whipped cream was the perfect finish to the meal. And WOW let me tell you those were some of the best waffles I have ever eaten. I've made them three times this week and I don't plan to stop anytime soon. Bon appetite!!

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