berry breakfast bowl with blueberry muffin croutons
2 large blueberry muffins, homemade or store-bought
32 ounces plain yogurt, or flavor of choice
1 16-ounce package Always Fresh strawberries, halved
1 6-ounce package Always Fresh raspberries
¼ cup honey
Edible flowers, for garnish, optional
- Preheat oven to 350° F. Remove paper liners from muffins. Tear muffins into bite size pieces and place on a baking sheet. Bake until slightly toasted, tossing halfway through baking, about 12 minutes. Set aside to cool.
- Divide yogurt between four serving bowls. Top yogurt with berries and muffin croutons and drizzle with honey. Sprinkle with edible flowers, if desired.