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Dairy
Easy
1 Hour
Diets 
In my family, we enjoy drinking our morning brews with a fresh muffin or cake on the side. But I do feel guilty when those muffins are filled with empty calories, so I decided to try and swap some of the ingredients in my muffins for more healthful ones.
These blueberry muffins were a real hit. The oat bran and yogurt make them much more satisfying than their sugar-loaded counterparts, and they’re the perfect snack to grab and go.
Yield: 10–12 muffins
1/2 cup Gefen Honey
1/4 cup oil, such as Tonnelli Avocado Oil
1 egg
2 tablespoons lemon juice
1 cup oat bran
2/3 cup Glicks Flour
2 teaspoons baking powder
1/2 cup plain Greek yogurt
1 cup blueberries
1/3 cup sugar
1 tablespoon lemon zest
1/2 cup Glicks Flour
3 tablespoons oil, such as Tonnelli Avocado Oil
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine honey, oil, egg, and lemon juice. Mix well.
Add oat bran, flour, baking powder, and yogurt and mix until fully incorporated.
Fold in blueberries.
In a medium-sized bowl, combine sugar with zest and mix with your fingers in order to release the flavors of the zest.
Add flour and oil and mix until crumbly.
Pour muffin batter into muffin tins. Top with crumbs.
Bake for 22–25 minutes, until an inserted toothpick comes out clean and crumbs are slightly golden.
Styling and photography by Mirel Freylich
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