Better Blueberry Muffins (Shape Magazine) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Good for you and YUMMY whole wheat blueberry muffins that you can enjoy without the guilt. Made solely with whole wheat flour, these muffins deliver not only on taste, but on nutrients such as protein and fiber. I couldn't find whole wheat pastry flour, so I used regular whole wheat flour. I also used 1% organic milk instead of buttermilk. Rather than top these with blueberry spread, I used my father-in-law's homemade peach preserves and they were WONDERFUL!! Ingredients:
1 1/2 cups whole wheat pastry flour |
1/2 cup sugar, plus |
2 teaspoons sugar |
1/2 cup oats (quick-cooking, not instant) |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup low-fat buttermilk, plus |
2 tablespoons low-fat buttermilk |
1 egg (large) |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
1 1/4 cups fresh blueberries, washed & dried |
1/4 cup blueberry preserves (or all-fruit spread) |
24 fresh blueberries, washed & dried |
Directions:
1. Preheat oven to 375.
2. Combine flour, 1/2c sugar, oats, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl whisk together buttermilk, egg, oil, and vanilla.
4. Toss blueberries with flour mixture.
5. Pour wet ingredients into flour mixture and stir gently.
6. Line a 12 count muffin pan with paper liners (or spray a non-stick pan with cooking spray). Divide the batter evenly; sprinkle with remaining sugar.
7. Bake 12-15 minutes or until tops are just set. Remove pan from oven and top each muffin with 1t fruit spread and 2 blueberries.
8. Bake 3-5 minutes more until golden. Cool in pan for 10 minutes and serve.
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