Recipes
Whole Grain Blueberry Muffins
Reminiscent of a New England summer, these blueberry muffins include a mix of whole wheat and oats. They are 100% whole grain.
Prep Time:
10 minutes
Total Time:
30 minutes
Yield:
12 muffins
Nutrition Facts
Nutrition Facts
- Nutrition Facts (per muffin): Calories 170
- Total Fat: 4.5g
- Saturated Fat: 1g
- Sodium: 270mg
- Carbohydrate: 27g
- Fiber: 3g
- Total Sugar: 10g (Added Sugar 8g)
- Protein: 5g
Ingredients
3 tablespoons canola oil
½ cup pure maple syrup
1 cup plain low-fat yogurt (regular or Greek)
1 egg
1 teaspoon vanilla extract
1 ⅓ cups whole wheat pastry flour
1 cup rolled oats
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon baking soda
1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 400°F, and prepare a 12-cup standard muffin tin with spray, butter and flour, or paper baking cups.
- Measure the oil into a measuring cup, then add the maple syrup. (The syrup slips easily from the measuring cup due to the oil.) Pour oil and syrup into a large bowl, then add yogurt, egg and vanilla. Beat vigorously with a spoon or whisk until everything is well mixed.
- In a separate bowl, thoroughly combine all dry ingredients except the blueberries. Then stir the dry ingredients and the blueberries into the wet ingredients, until moistened.
- Spoon the batter into the muffin tin, filling each cup just short of the top.
- Bake for 18-20 minutes, until tops are browned and a toothpick comes out clean.
- Remove from oven and cool for 10 minutes before removing to a cooling rack.
An Oldways Whole Grains Council recipe and photo.
How’d it Taste?
-
Sarina says:
These turned out really fantastic! I used frozen wild blueberries. Can’t wait to try this recipe again using a different fruit and maybe adding some nuts or seeds!
(1)
Leave a comment