Can't believe we are back at another Monday! These weeks and weekends are just flying by!
It's Half Marathon Monday once again! This past week, I ran 3 miles on Monday, 4 on Tuesday, 5 on Wednesday, rest on Thursday, 3 on Friday and then 8 on Saturday!!! It was a pretty epic week and I am feeling great. On Sunday I did my cross training work out and I'm feeling a little sore. Good thing today I have a shorter run planned. My 8 mile run felt amazing and I'm feeling pretty confident about the half marathon!
I also have a great recipe today that is healthy and amazing. I made really good blueberry muffins and I am pumped to share them. I found a recipe for bakery style muffins on Sally's Baking Addiction and they looked so perfect that I just had to try them. I made regular sized muffins and subbed some ingredients for others and they still came out great! They look super attractive and they taste even better.
Perfect Blueberry Muffins
1 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup sugar
1/2 cup skim milk
1/2 cup non-fat greek yogurt
1/2 tsp vanilla
3/4 cup fresh blueberries
1. Preheat oven to 425 and lightly grease a cupcake pan. This will make 6 regular muffins.
2. In a medium bowl, whisk the flours, baking powder, salt, and cinnamon.
3. In a large bowl, beat the egg, sugar, milk, and yogurt until well combined. Beat in the vanilla. Mix in the dry ingredients until just combined. Stir in the blueberries. Fill cupcake wells all the way to the top and sprinkle with sugar.
4. Bake for 5 minutes and then reduce heat to 375 for an additional 18 minutes.