Pull-Apart Bread Blueberry Muffins
One of the best times is when your house smells like fluffy muffins.
I’ve been wanting to make pull-apart bread for a long time. Mainly because it’s cinnamon roll-ish with the whole pull-apart thing. If the only reason you do something in life is because it reminds you of a cinnamon roll…know that, that is reason enough.
Typically, pull-apart bread has yeast in it and you let it rise until it’s nice and fluffy. But nobodies got time for that. Actually, sometimes I do have time for that, but this week I didn’t. Or I couldn’t get myself together enough to have time for that. I’ve been too busy stalking puppy photos on shelter websites.
So back to baked goods. I’ve been having major doughnut cravings lately. And then I started following these doughnut people on instagram. Gah. I want you. And that place is in California so now I’ve been craving a beach like I crave food. I NEEEED a Southern California beach with cliffs and sunsets and fancy dogs on expensive leashes.
So random thought. In our house, Andrew has ‘his chair.’ Growing up my dad had ‘his chair.’ The ‘chair’ being the spot in the living room that you have to move out of when the person who thinks he owns the chair comes into the room.
And, for whatever reason, that person is like physically incapable of sitting in another chair in the room 1) because they look so uncomfortable and out of place anywhere other than ‘their chair’ and 2) it even feels wrong to you if that person isn’t in ‘their chair’. I thought it was maybe just my dad who had ‘his chair.’ But I’ve decided it’s a man thing.
Women are different. We don’t need a designated chair. We just need a designated spot for our chocolate. For me, my chocolate is right at eye level in my pantry in this glorious little jar my mom gave me. I treasure that jar. And the goodness it holds.
Gah. Moms are so wise. This chocolate spot thing is just one of the wonderful things my mom taught me. She always kept her fancy chocolate in the same place in our house growing up…aka back in the dark ages when we only visited Trader Joe’s once a year. We used to pack our suitcases on vacation knowing we had to leave space for our Trader Joe’s haul. Now there’s a Trader Joe’s 15 minutes from my house. Yay for the economic boom cookie butter has caused!
So for these muffins, you smoosh the muffin layers together so they get all cozy in their little snug muffin tin. Then you bake them and they puff up all nice and fluffy. Then you eat them for breakfast, snacks, and dessert. I recommend eating them layer by layer because it’s just funner that way.
- 1 1/2 cups whole wheat flour
- 1/2 cup oat flour, packed
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 (6 ounce) container blueberry greek yogurt (I used Chobani)
- 3 tablespoons oil (canola or melted coconut)
- 1 egg
- 1 teaspoon vanilla
- 2/3 cup fresh blueberries
- Preheat oven to 350F. In a stand mixer, combine whole wheat flour, oat flour, brown sugar, baking powder, baking soda, cinnamon and sea salt. Add in blueberry yogurt, oil, egg and vanilla. Mix until dough is formed. The dough should seem dry. On a heavily floured surface, roll out dough into a rectangle, about 1/4" thick. Slice rolled out dough into squares that will fit into your muffin tin.
- Now, stack 4-5 squares of dough with ~4 blueberries in between each layer. Place layered slices into a greased muffin tin. Slightly press the layers together/smoosh the muffin together. Bake for 25 minutes.
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