An open-faced omelette is a large omelette that feeds multiple people, no folding or flipping required. It’s quickly become a favorite go-to easy, fast, high protein breakfast (or brinner) option. Essentially a stovetop frittata, an open-faced omelette is super fast (it only takes 10 minutes!) with no baking required. This version is topped with dollops of melty cream cheese and smoked salmon, served with all your favorite bagel and lox accoutrements like capers, dill, and red onion (minus the bagel!).

Eggs are my go-to for quick and easy meals at any time of day. They’re relatively cheap compared to other proteins, healthy, and cook up incredibly fast!

Lately I’ve been making a lot of omelettes for dinner (my kids love them) but I’ve grown tired of cooking them one by one, as well as folding them and flipping them. Enter: the open-faced omelette! You can serve an entire family with one of these – no flipping required.

And I supposed I could just call this a stovetop frittata. But it feels more omelette-like to me because the “fillings” are placed on top rather than mixed into the eggs.

...GET THE RECIPE for Open-Faced Omelette with Smoked Salmon and Cream Cheese!

Allow me to introduce you to an actually delicious healthy pumpkin bread, made with 100% whole wheat flour, sweetened with only maple syrup, and baked with extra-virgin olive oil. Don’t be fooled; it’s not what you think. This loaf cooks up incredibly moist and fluffy. It’s just sweet enough! The pumpkin and pumpkin pie spice (a whole tablespoon!) are complemented, not overpowered, by the subtly sweet maple syrup. And it’s so easy and fast to prep with one bowl – no mixers required!

My entire family was surprised to realize we prefer this not-too-sweet, healthy pumpkin bread to the more traditional, sweet, cake-like treat you usually find! And I feel good about serving it as a healthy option for breakfast or snacks to my children (and myself!). I mean, it even has vegetables in it, right?

If you know me, you know I love olive oil in almost anything, and that includes baked goods. From banana bread to lemon cake to blueberry muffins, extra-virgin olive oil can add an earthy depth to the flavor of your favorite treats. And we all know it can be a healthier option, low in saturated fats and unrefined!

...GET THE RECIPE for Healthy Pumpkin Bread (made with whole wheat, olive oil, and maple syrup)!

This creamy spinach and eggs features only four main ingredients – green onions, baby spinach, Greek yogurt, and eggs – and takes only 15 minutes to make in one pan! Greek yogurt is used instead of cheese or heavy cream to give the consistency of a creamed spinach in a lighter, healthier way. Eggs are cracked directly into the creamy spinach mixture and cooked right in the pan. This is such an easy way to get healthy greens in for breakfast, but this meal is great any time of day especially for a fast dinner!

Is it insensitive of me to post an egg recipe during these times of high egg prices? Perhaps. But hear me out. With only three other ingredients – and relatively inexpensive ones at that – this is a delicious way to really showcase eggs in all their glory. In this economy, we’re treating our eggs real nice and giving them the respect they deserve.

This healthy and delicious meal is perfect for breakfast – getting a good dose of healthy veggies in is such a great way to start the day! I wouldn’t hesitate to make this creamy spinach and eggs recipe for a quick dinner either.

...GET THE RECIPE for Creamy Spinach and Eggs!

Allow me to introduce you to the Feta and Tomato Sandwich! Olive oil is drizzled on warm toasted bread, with a cut clove of garlic rubbed on top to infuse the flavor. Then, a sprinkling of oregano and sea salt, with slices of feta cheese and fresh summer tomatoes. This Greek sandwich takes less than 5 minutes to throw together and is delicious, simple, and easy. Perfect for those peak-season tomatoes and a fun way to change up your lunchbox routine!

You’ve heard of Southern tomato sandwiches. You’ve had thick slices of ripe tomato on a BLT. And I’m sure you’ve had an Italian Caprese sandwich with tomatoes, mozzarella, and basil. But have you ever had the Greek version of a tomato sandwich with sliced feta cheese? It will swiftly become your new favorite kind of tomato sandwich!

What sets this sandwich apart this is the garlic-infused flavor. After the bread is toasted, while it’s still warm, you’ll drizzle olive oil on it and immediately rub the cut size of a clove of garlic on it. The flavor of the garlic infuses into the oil, enhanced by the heat still coming off of the toasted bread.

...GET THE RECIPE for Greek Feta and Tomato Sandwich!

This easy puff pastry zucchini and summer squash tart only takes a few minutes to throw together with barely any clean-up! This is a great way to use all that fresh summer time zucchini and squash. With sun-dried tomatoes, some oregano sprinkled on top, and a drizzle of balsamic glaze after it’s done cooking, this is perfect for a light lunch or dinner – or an appetizer cut into small pieces. Plus, it’s great served room temperature, so it’s perfect to put out for a party.

So, when I set out to create this recipe, I was originally going to do one of those upside-down puff pastry situations you’ve probably seen all over instagram and tiktok. Like these.

But honestly, was I really going to spend time cutting up the puff pastry and arranging each individual one? No. One giant puff pastry tart was the answer here. Plus, zucchini and summer squash have a lot of water in them, and if they were baked upside-down, that water would have nowhere to evaporate. It likely would have resulted in a soggy, mushy zucchini situation.

So here we are with a big ol’ zucchini puff pastry tart – baked right-side-up – that you can just cut up with a pizza cutter after you’re done!

...GET THE RECIPE for Puff Pastry Zucchini and Summer Squash Tart!

These mini blueberry scones are such a fun and delicious treat! If a blueberry muffin, a southern-style biscuit, and a bakery scone were able to somehow combine forces, this would be the result. These are buttery and soft, with pops of sweetness from the fresh blueberries (though you can use frozen if you want). And because they are small in size, this batch makes a ton (more than three dozen!) that you can easily stash in your freezer for when the mood strikes!

Fair warning: scones can be a bit finicky to make. The dough tends to be both dry and sticky at the same time and can be kind of hard to shape. But the good thing? This batch makes a TON (so your hard work will be rewarded with sooooo many mini scones!). And they’re kind of fun in a messy way!

And regardless of how the scones look in the end, these end up being so delicious. Similar to biscuits, you can gather any scraps that didn’t quite shape up well, reform them, and reshape them.

I love making a batch of these and keeping them in my freezer for when the mood for a blueberry scone strikes.

...GET THE RECIPE for Mini Blueberry Scones!

This No Knead Cinnamon Raisin Bread bakes up perfectly in a Dutch Oven with a short, two-hour rise time! A Dutch oven traps the steam inside while the bread bakes, resulting in a tall, fluffy loaf with a perfectly brown crusty crust. This cinnamon raisin version adds raisins, rehydrated with warm water to make them extra plump and juicy, with cinnamon and sugar mixed directly into the dough. It couldn’t be easier to make, even for beginner bakers!

The basic recipe for Dutch Oven No Knead Bread has consistently been Bowl of Delicious’s most popular recipe for years now, and for good reason! My super detailed, fast, easy, and hands-off approach yields an amazing result every time.

You all have been asking for variations on the basic recipe for a while now, so here you are! I’m wicked excited about this cinnamon raisin version of my crusty artisan no knead bread recipe.

In this recipe, the raisins are rehydrated with warm water before adding to the dough, making them more plump and moist. Any raisins on the surface of the bread won’t dry out with baking. The dough also has a little sugar in it, making it slightly sweet but not too sweet (with the option of adding more sugar if you wish).

...GET THE RECIPE for No Knead Cinnamon Raisin Bread (Dutch Oven)!

This Greek Zucchini Casserole, or Sfougato – which is very similar to a crustless quiche or frittata – features crumbled feta cheese and beaten eggs, along with green onion and herbs, all mixed together and baked in a rectangular pan. You can also use yellow summer squash, or a mixture of both here! I know I’m always looking for ways to use up my garden summer squash and zucchini, and this is a great way to pack a lot into one delicious and healthy recipe, perfect for breakfast, lunch, or dinner – and great for reheating all week.

Sfougato is a Greek baked egg dish, similar to a quiche, frittata, or baked omelette, but with the emphasis on the veggies instead of the eggs. We’ll use FOUR whole zucchini here – whereas a quiche or frittata focuses mostly on the eggs with a few extra ingredients, this casserole really features the zucchini squash in all its glory, the egg giving it structure and texture.

Like most recipes with zucchini, you can easily substitute yellow summer squash in this recipe, or use a mix. But I love how the vibrant green zucchini, herbs, and green onion permeate the whole thing – especially when topped with some bright red tomato slices (which are optional, but so pretty and delicious!).

...GET THE RECIPE for Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs!

This method for cooking steel cut oats results in a PERFECT texture – it’s creamy, chewy, and nutty, but NOT mushy or sticky. Bringing the oats to a boil, covering them, turning off the heat, and letting them sit overnight on the stovetop results in that perfect texture every time. In the morning, all you need to do is add a cup of your favorite milk or milk alternative and simmer for a few minutes to warm up! It’s a hands-off, easy, fast method to make steel cut oatmeal that makes busy mornings a breeze.

I had always heard that steel cut oatmeal was delicious. But I tried making it with the directions on the package and was always underwhelmed. The oats took a long time to cook, with mediocre results. Not to mention, it was always a stuck-on mess in the pot! Which is why I’m here to tell you: IGNORE the package directions. There IS another way! This overnight steel cut oats cooking method will be the last one, and easiest one, you’ll ever need. NO sliminess/mushiness, and NO sticking!

I don’t know about you, but I’ve had plenty of oatmeal, steel cut or otherwise, that results in a slimy, gruel-like texture, like wet concrete.

...GET THE RECIPE for Overnight Steel Cut Oats!

These Irish Soda Bread Scones are mini versions of the favorite Irish recipe, with a twist. Orange zest, raisins or currants, and caraway seeds are added, part whole wheat flour is used, and they’re brushed with a mixture of orange juice and butter before baking. You’ll love these delicious soda bread scones with tea or coffee or for breakfast, and they’re freezable so you can have one at a moment’s notice!

Traditional Irish soda bread doesn’t really contain any “stuff,” aside from perhaps some raisins or currants, so you can go ahead and consider this a blasphemous recipe. But these are a super fun, miniature way to enjoy a twist on the traditional recipe, perfect for St. Patrick’s Day!

This recipe allows the raisins/currants, caraway seeds, and orange zest to soften up a bit in orange juice before adding to the mixture, allowing the flavors to bloom and everything to soften. The soaking liquid from that wonderful mixture is mixed with butter and brushed on top of the scones before baking. It’s a bit of an extra step that is so worth it!

Let’s get to it.

Why is it called “soda bread,” anyway?

...GET THE RECIPE for Irish Soda Bread Scones (with raisins, orange, and caraway)!

This super moist Apple Cake is studded with fresh diced apples throughout, bursting with spiced cinnamon and nutmeg flavor. With Mediterranean inspiration, this rustic cake features extra-virgin olive oil and Greek yogurt for a healthier option. Apple cider is reduced for concentrated apple flavor, used both in the batter and mixed with honey and spices for a finishing glaze.

Inspired by Milopita, or Greek Apple Cake, this cake features the Mediterranean standards for baking – extra-virgin olive oil and Greek yogurt, which both add healthy fat and protein to the mix. The rustic Italian apple cake Torta di Mele also uses extra-virgin olive oil in the batter. The earthy, rich flavor of the oil is so lovely with the sweet apples. This cake is healthy enough for breakfast with hot coffee, but delicious enough for a rustic dessert!

Not only that, but the oil add tons of moisture to the cake. Because olive oil stays liquid at room temperature, using it instead of butter in cakes and quick breads leads to a result that stays moist in texture for days at room temperature.

If you’ve been following my blog for a while, you know that I have an armada of baked goods that use olive oil in them (see below).

...GET THE RECIPE for Spiced Apple Cake with Cider Honey Glaze!

Olive Oil Zucchini Bread is SUPER moist, made healthier with more than two cups of zucchini, Greek yogurt, and part whole wheat flour. Using oil in Zucchini bread helps keep it moist for days left on the counter and creates a great texture and flavor. This is a great way to use up any zucchini (or summer squash) you have in your garden, and it’s the perfect way to have veggies, whole grains, and healthy fats for breakfast! You’ll love this delicious Mediterranean twist on a classic.

Baking with olive oil is one of my favorite things. You’d be surprised by how the earthy flavor of the oil pairs really well with some more traditionally sweet things. I use it to bake a super moist banana bread, and even in cakes.

When I went away for the weekend and came back to a literal mountain of zucchini in my garden, I knew what must be done. Olive oil zucchini bread! And with so much zucchini, I wanted to pack as much into the bread as I could without making the batter too watery.

By removing some of the water from the grated zucchini before stirring it into the batter, and topping the loaf with a little more, you can use up to 2 ½ cups of grated zucchini in the loaf.

...GET THE RECIPE for Olive Oil Zucchini Bread!

This green smoothie is truly delicious – I promise, you’ll actually look forward to eating it and your body will thank you for it! This green smoothie is packed with spinach and even cucumber, but balanced with the two things bitter greens need most: fat and sugar. Bananas, pineapple, apple, and mango add vital sweetness and tons of nutrition, and a little avocado adds a vibrant green color as well as healthy fats.

Since splurging on a Vitamix blender, I can’t seem to stop making smoothies. And these green smoothies are my favorite kind to make – I’ve been having one in the morning every day for the past couple weeks and I can’t tell you how energetic and healthy it makes me feel! The boost of energy is similar to having a cup of coffee.

My secret to the BEST green smoothie ever: fat and sugar. Bitter green veggies NEED them. It’s why I roast brussels sprouts with bacon and maple syrup, and why I massage kale salad with a sweet maple and olive oil vinaigrette. Fat and sugar balance out the bitter flavor of green veggies. And when you’re enjoying a smoothie, bitter is the last thing you want!

...GET THE RECIPE for A Truly Delicious Green Smoothie!

Hello, sausage and sweet potato sheet pan dinner of your dreams! You only need five ingredients and a few minutes of prep for this easy, healthy sausage sheet pan meal, and best of all – you’ll only have one dish to wash. It’s cheap and healthy too. Perfect for breakfast, lunch, or dinner. Hooray!

I’ve made this sausage sheet pan dinner once a week for the past two months. I’m excited to share it with you – I was finally able to resist diving in long enough to grab photos and write the recipe down!

The BEST part about this recipe is that you just need a sheet pan – which means only one dish to wash. The OTHER BEST PART about this recipe is that you only need five ingredients, including whatever seasoning you feel like using. Oh and ANOTHER BEST PART is that it’s healthy and easy and you can use whatever sausage you want. Oh, and the leftovers are amazing for breakfast. There are a lot of best parts about this easy recipe!

Ingredients and Substitutions

• Sweet Potatoes – you can use white potatoes, or a mix, if you like.

...GET THE RECIPE for Sheet Pan Sausage and Sweet Potatoes!

These Delicata Squash Egg Cups are like an egg-in-a-hole, without the bread. If you’re looking for a fun and delicious way to eat more veggies for breakfast, look no further! Delicata squash is sliced into thick rings, pan-fried, and an egg cracked into the center then fried to perfection. What’s even better is you only need two main ingredients and 20 minutes for the whole thing!

Whether you’re looking for a low-carb egg-in-a-hole recipe, a whole30/paleo breakfast option, or just have some delicata squash you want to use up, this easy egg cup recipe is sure to fit the bill. Not only do they come out beautiful, but this breakfast recipe is healthy and delicious as well.

And since you can eat the skin of a delicata squash, there’s very little prep to this. No peeling! Hooray!

Ingredients and Substitutions

• Delicata Squash – you can use another squash that you don’t need to peel, like acorn or honeynut, or even a very large zucchini or summer squash if you have one.
• Eggs
• Olive oil, salt, and pepper

How to make Delicata Squash Egg Cups

1. First, prep the squash.

...GET THE RECIPE for Delicata Squash Egg-in-a-hole!

Breakfast Tacos are an easy make-ahead breakfast recipe perfect for a crowd or meal prep. Just layer the ingredients on tortillas (I use refried beans, scrambled eggs, bacon, and cheese, but there are so many other options including vegetarian or vegan), wrap in foil, and keep warm in the oven until you’re ready to serve! You can make them a few days in advance for super easy meal prep, or even freeze them.

These are perfect for a quick brunch idea or for house guests who may get up at different times throughout the morning. They can be made for easy meal prep, then refrigerated or frozen until you’re ready to reheat them. You can even make them to take camping, and warm them up over a fire! And despite their name, breakfast tacos are perfect for lunch or dinner as well.

Whatever reason you have for making these breakfast tacos (not that you need a special reason), you’ll love how tasty and easy they are!

All we do is layer our fillings in a tortilla, roll up and wrap in foil, and place in a warm oven until we are ready to serve (keep reading for instructions for reheating them from the fridge or freezer).

...GET THE RECIPE for Make Ahead Breakfast Tacos!

This Chia Seed Pudding recipe features fresh (or frozen) strawberries but you can use any kind of fruit you want for this healthy, refined sugar free and make-ahead breakfast, snack, or even dessert! Chia seeds gel up to make a pudding-like consistency that’s similar to tapioca. And since chia seeds are so healthy, this is a guilt-free dessert recipe that’s vegan, dairy free, whole30, and paleo optional!

When combined with liquid, chia seeds gel up and turn to the texture of pudding, similar to tapioca. This recipe is sweetened only by strawberries and a little bit of maple syrup and vanilla extract, and tastes like a delicious mixture of strawberry ice cream and tapioca pudding. While it takes at least 4 hours to set, the hands-on time is only 5 minutes, and it’s so easy to make this in advance since it lasts for up to 5 days in the fridge.

Health benefits of chia seeds

Chia seeds are one of those amazing superfoods with multiple health benefits.

They are high in Omega-3s, fiber (mostly heart-healthy soluble fiber, which results in the gel-like consistency), calcium, plant-based protein, magnesium, and other nutrients and minerals.

...GET THE RECIPE for Strawberry Chia Seed Pudding!

This Norwegian Waffles recipe, or Vafler, are heart-shaped and decadent, flavored with cardamom. They’re perfect for breakfast on Valentine’s day or Christmas morning, and they freeze well for making them in a large batch. I love serving them with Norwegian gjetost (brunost) cheese and lingonberry or raspberry jam for a delicious Scandinavian breakfast!

These are a tradition for my family on Christmas morning for as long as I can remember. I usually only make them once a year for a special treat, and this year I was able to snap a few photos so I can finally share this family recipe with you – just in time for Valentine’s day (perfect, since they’re heart-shaped!).

Norwegian Waffles are rich, dense, fragrant, and absolutely delicious. If you’ve never had them, they’re not similar in any way to Belgian waffles. While Belgian waffles are light and fluffy, these waffles are quite dense and rich. They’re flavored with vanilla and cardamom, a floral and aromatic spice common in Scandinavian baking.

This recipe makes a large batch of waffles, and since they freeze beautifully, you’ll likely be able to enjoy them for at least a couple weeks after making them.

...GET THE RECIPE for Norwegian Heart Waffles (Vafler)!

Boston Brown Bread, AKA New England Brown Bread, is traditionally cooked in a can and comes out round, but this recipe uses a regular loaf pan. It’s packed with hearty, nutritious ingredients, with 100% whole grains and no refined sugar. It steams as it bakes, resulting in a super moist, soft bread. It’s great slathered with butter for a healthy breakfast or snack, and for a true New England experience you can serve it with baked beans for dinner on a cold winter’s night.

Boston Brown Bread is probably the easiest (and cheapest!) bread you’ll ever make. It’s a no-knead, yeast-free quick bread, everything is mixed up in one bowl for easy clean-up, and it’s healthy and nutritious.

It’s also egg-free, and easy to adapt to be vegan if you use a plant-based milk.

Most New England brown bread recipes require setting the bread in a baking dish of water to steam it, and baking it or steaming on the stovetop. This version is a bit easier and instead covers the loaf pan tightly with foil to trap the steam inside, so you don’t need to worry about giving it a steam bath.

...GET THE RECIPE for Boston Brown Bread!

This easy Make-Ahead Breakfast Casserole with Sausage and Fresh Potatoes can be assembled in the evening and baked in the morning. Or, you can even cook it in your slow cooker overnight. It feeds a crowd and is perfect for Thanksgiving or Christmas morning, or any time of year for breakfast, lunch, or dinner!

Similar to a crustless quiche or frittata, this breakfast casserole has all your favorite ingredients mixed into one easy recipe and baked to savory perfection. It’s perfect for a crowd, especially since it’s gluten-free and grain-free and pretty low-carb, even with potatoes.

Sausage is the base, and the sausage flavor permeates throughout the casserole because the cooking grease is repurposed to sauté the veggies and potatoes. (Though you can certainly make this vegetarian by using a vegetarian sausage substitute or mushrooms).

The bell peppers and onions add great flavor without being overpowering, which I was worried about because I find bell peppers often overpower.

And the potatoes! Most breakfast casserole recipes use frozen hash browns in the mix. I wanted to use fresh potatoes in order to make it healthier (no preservatives) and more budget-friendly.

...GET THE RECIPE for Breakfast Casserole with Sausage!

This Pumpkin French Toast Casserole is the perfect make-ahead breakfast or brunch recipe! Assemble and refrigerate overnight (or, bake right away) for a fuss-free and impressive festive fall breakfast recipe that’s perfect all season long or for Thanksgiving or Christmas morning. Torn bread is soaked in a pumpkin-based custard with warming spices and is topped with a pecan streusel crumble, then baked.

Similar to bread pudding or a strata, French toast casserole has a base of bread (preferably stale), smothered in a custard, and baked until firm.

This Pumpkin French toast casserole is packed with warming spices from pumpkin pie spice mix, and has pumpkin puree mixed into the custard. Topped with a sweet and crunchy pecan streusel, this decadent breakfast will be a family favorite!

Once you make a French toast casserole, you may never go back to make French toast the traditional way. It’s super convenient to assemble this all in one dish and bake at your convenience, rather than standing over a hot skillet making individual pieces of French toast.

...GET THE RECIPE for Pumpkin French Toast Casserole!

These Tortilla Egg Wraps are packed with Mediterranean flavor from mushrooms, oregano, black olives, mozzarella cheese, and sun-dried tomato paste. Inspired by Nadiya Hussain’s recipe on “Nadiya’s Time to Eat” on Netflix, this 10-minute recipe is perfect for breakfast, lunch, or dinner!

As you may already know if you follow me on social media or subscribe to my email list, I had an unfortunate accident a few weeks ago involving my kneecap and my concrete garage floor. My kneecap broke in half- I’m on the mend after surgery, and am feeling much better.

As a result, I have spent a LOT of time watching TV. Honestly, discovering new shows to watch is something I haven’t indulged in since before I had kids. And when I discovered a new cooking show on Netflix to watch I was so pumped!

“Nadiya’s Time to Eat” features Great British Bake Off winner Nadiya Hussain, cooking up really fast and easy recipes with time-saving shortcuts. Her smile, humor, and cheerful personality are the icing on the (delicious) cake. Give this show a watch!

These Mushroom and Egg Wraps are inspired by her egg rolls recipe featured on the show.

...GET THE RECIPE for Tortilla Egg Wraps with Mushrooms and Olives!

Shakshuka with feta is an easy one-pan vegetarian Mediterranean egg recipe you’re going to want to add to your recipe folder for breakfast, lunch, or dinner! Eggs are simmered in a tomato-based sauce with peppers, onions, and warm spices. Then, it’s topped with melty feta cheese.

Shakshuka is a common Tunisian breakfast recipe, but versions of it can be found all over the Mediterranean- across North Africa, all the way to Italy (where it’s more commonly called eggs in purgatory). Common other spellings include Chakchouka and Shakshouka.

First, there’s a simple tomato sauce, boosted with sautéed onions and peppers and savory spices (cumin, garlic, smoked paprika, crushed red pepper, and cilantro). Then, eggs are cracked directly into the sauce and simmered until cooked to your liking. Crumbled feta cheese is sprinkled on top of the shakshuka and melts into every warm bite.

It’s perfect served with crusty bread or pita. And while traditionally a breakfast food, I love it any time of day!

Best of all, you only need 25 minutes and one pan to make it!

...GET THE RECIPE for Easy Shakshuka with Feta!

This recipe for Healthy Blueberry Muffins comes out SUPER moist, made with olive oil, Greek yogurt, and whole wheat flour, and with very little sugar. You can use frozen or fresh blueberries, and they freeze well for mornings on-the-go! They’re perfect for busy families with kids, or if you want to stock your freezer with a healthy breakfast option.

If you’re looking for a toddler or kid-friendly snack, or looking to stock your freezer with a healthy breakfast option, you’ve got to try this blueberry muffin recipe. If they last long enough to put in the freezer, that is.

The olive oil makes them super moist, and stay super moist at room temperature for days, not to mention adds a healthy dose of good fats. The Greek yogurt adds a punch of protein to help fill you up. And the whole wheat flour adds fiber and nutrients!

These muffins aren’t too sweet- there’s only 1/3 cup of brown sugar in the whole batch. The super sweet frozen blueberries help add natural sweetness (you can use fresh, too).

...GET THE RECIPE for Healthy Blueberry Muffins (with olive oil and Greek yogurt)!