People always say how they dread Mondays & I used to say the same thing. This doesn't apply to everyone because many of us do not work M-F, 9-5 jobs any longer (or ever). Today is Thank God It's Monday Day. So in honour of this day here is why I appreciate, if not love (I know it's hard) Mondays.

The obvious restart. Especially when the previous week went horribly wrong. Or you just didn't hit the goals that you wish you did. Monday is also a chance to learn from went wrong & try to make the new week better.

Whether that is snapping at a co-worker last week and on Monday having more patience. Or having your work week scheduled on a Sunday. This may include filling out your planner, meal prepping and having your clothes pressed & ready to go for the week.

Do you love or hate Monday's? If you love them, I'd love to hear why? If you hate them, what do you find so terrible about them?

*Looking for gifts, crafts or home decor? Check out my Redbubble portfolio, under NadiaArtist. Currently save 50% off 10 small stickers until June 11th, 2017. Ends 11:59 pm EST.

Previous post.

Till next time,


Blueberry muffins are delicious and very convenient. Enjoy them with a leisurely breakfast or on-the-go. What are some of your additions that you add to your blueberry muffins? Let me know in the comment section. Watch me make it here.

Healthier Blueberry Muffins

Prep Time: 7 minutes

Cook Time: 15 minutes

6 standard size muffins

Healthier Blueberry Muffins


  • 1-1.5 cups blueberries, fresh or frozen
  • 3/4 cup all purpose flour
  • 1/2 cup oat flour
  • 1/4 cup ground flaxseed
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup milk at room temperature, or substitute soy, nut or coconut milk
  • 1 egg at room temperature, lightly beaten
  • 2 tbsp melted butter or melted coconut oil or vegan substitute
  • 1 tsp lemon zest
  • 1 tsp vanilla extract


  1. Prepare your muffin tin, if needed. Non-stick is easier.
  2. Preheat the oven to 375°F/190°C.
  3. Mix dry ingredients in a medium bowl & set aside.
  4. Lightly beat the milk and egg.
  5. Add it with the remainder of the ingredients, minus the blueberries.
  6. Mix or beat lightly just until the dry & wet ingredients are blended.
  7. Fold in blueberries. You can leave a few to place on top of the batter.
  8. Evenly divide the batter. Place the extra blueberries on top.
  9. Bake for about 15-17 minutes. Your oven times and temperatures may vary. Check doneness after 12-ish minutes.
  10. Let sit in baking pan for 4-ish minutes. Turn out & cool on wire rack.
  11. Serve at room temperature or warm.


These blueberry muffins freeze very well. Wrap securely and freeze for up to 3 months. You can defrost on the counter. Heat in the oven to warm, wrapped in foil. Or microwave for 15-20 seconds to warm.

You can use lime or orange zest for a different flavour or if that is all that you have on hand.

I like to keep orange and lemon zest, wrapped well, in the freezer so I have it ready to go at all times. It keeps well for about six months. Or dry the zest, storing in an airtight container. Rehydrate with a little water before adding to the recipe.

Recipe Management Powered by Zip Recipes Plugin

Use my referral link below to earn back money while you shop! It doesn't cost a single penny more. Your financial/personal information stays between you & the company that you shop/save with! Every bit counts! Thank you!

Some ingredients that I use online:
Club House Cinnamon Ground, 125 Gram
Yupik Organic Cane Sugar, 1Kg
Frontier Natural Products Coop Bulk Nutmeg Seed Whole Organic Pouch, French/English, 32-Gram
Yupik Golden Flax Seeds, 1Kg
Yupik Mediterranean Fine Sea Salt, 1 Kilogram
Everland Unbleached White Flour, 2Kg
Only Oats Pure Whole Grain Oat Flour, 1Kg

➜Previous video: Baked Herb Chicken recipe/video

(This post is not sponsored but does contain affiliate links.)

Till next time,