Disclosure: I received a free copy of the Natural Pregnancy Cookbook to review, but don’t worry, I will always give you my honest opinion. I’ve also included an affiliate link, which means I get a little money if you buy it through there. It helps me keep this blog running – thanks!
I’ve got a delightful, portable breakfast recipe for you today: Whole grain -not too sweet- muffins loaded with blueberries. Sounds good right? While I’d love to take credit for the blueberry goodness, the recipe belongs to Dr. Sonali Ruder, author of the new Natural Pregnancy Cookbook. Sonali is a physician, chef, and food blogger at The Foodie Physician, and my friend in the blogosphere. (We haven’t yet met in real life, but I’d love to – her blog rocks).
The first section of the book is a nutrition primer, and the rest of it is filled with recipes (many of them vegetarian) designed specifically to boost your health, and your baby’s. The nutrition section is really well laid out with lots of boxes and charts to highlight the most important points. It’s easy to reference them later when you’re wondering, for example, which fruits are especially high in water. Some of my faves include:
- A sample daily food plan for each trimester
- A chart with the caffeine content of certain products, and
- A list of beverages that can help with morning sickness (did you know that cold, clear and carbonated beverages are better tolerated?)
As for the recipes, you’ll find things like:
- ‘Pump Up Your Milk’ Pumpkin Chocolate Chip Muffins
- Berry and Ricotta Stuffed French Toast
- Black Bean and Quinoa Veggie Burgers
- Caribbean Fish Tacos
- Craveable Chocolate Ganache Cupcakes, and
- Super-Fast Peach Frozen Yogurt (no special equipment required)
I chose to make the Rise and Shine Oatmeal Blueberry Muffins for a friend who just had a baby. Since the recipe makes 16 muffins, I was able to give her a dozen big ones, and keep a dozen mini-muffins for myself. Win-Win!
| Servings |
muffins
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- 3/4 cup enriched all-purpose flour
- 3/4 cup white whole wheat flour
- 1 1/2 cups quick-cooking oats
- 1/2 cup wheat germ
- 3/4 cup coconut palm sugar or light brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup reduced-fat vanilla Greek yogurt
- 1/2 cup low-fat milk
- 1/3 cup safflower or other neutral-flavored oil
- 1 1/2 cups blueberries, fresh or frozen
Ingredients
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- Preheat oven to 375 F.
- Line two 12-cup muffin tins with 16 paper muffin liners.
- Mix the flours, oats, wheat germ, sugar, baking soda, baking powder, cinnamon, and salt together in a large mixing bowl.
- Mix the egg, yogurt, milk, and oil in a second bowl.
- Add the wet ingredients to the dry ingredients and stir until just combined (do not over-mix). Gently stir the blueberries into the batter.
- Scoop the batter into the muffin cups and fill them about 3/4 of the way full (you should have 16 muffins).
- Bake 18 to 20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 to 10 minutes and then turn the muffins onto a rack and cool completely.
- Muffins can be served right away or frozen for later use.
1. I substituted oat bran for the wheat germ. I didn't have any wheat germ on hand and I love the taste of oat bran (made it more like a bran muffin)
2. I used frozen wild blueberries, which are tiny but have a stronger blueberry flavor (yum), and are higher in antioxidants
3. You can make 12 big muffins and 12 mini-muffins or 16 big muffins
Caroline is a freelance writer, nutrition communication consultant, and counselor with a holistic approach to healthy living. 
Caroline, thanks so much for your thoughtful review! It really means a lot to me! I hope you and your friend enjoyed the muffins, your photos look great 🙂