Good and Healthy Blueberry Muffins

Submitted by Chef likestocook

"I had blueberries that I wanted to use, but also wanted to be healthy. I looked at Carole Rue's recipe as a go by, but I had so many changes that I wanted to try that I decided to submit my own. I had bought coconut oil at the health food store and wanted to use it along with ground up oatmeal. They are not as sweet as many of the muffins so I had to prepare my husband, but I thought they were good and I knew that they were better for us."

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 18 muffins
• Serves: 18

ingredients

• 1 cup whole wheat flour
• 1 cup old fashioned oats, ground in blender
• 1 teaspoon baking soda
• 1 1⁄4 cups buttermilk
• 2 eggs
• 1⁄3 cup coconut oil
• 1⁄2 cup honey
• 1 cup blueberries

directions

1. Preheat oven to 350.
2. Coat 18 muffin cups with cooking spray.
3. Melt the coconut oil in microwave if it is solid.
4. Mix together the flour, ground oats, and baking soda.
5. In a separate bowl, whisk together the buttermilk, eggs, oil, and honey until creamy, then stir in the blueberries. There may be pieces of the oil that become solid, but that is ok. I think that is what melts when baking to make it moist.
6. Pour the wet ingredients into the dry.
7. Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
8. Pour into muffin cups and bake 30 to 35 minutes. Since I have a convection oven mine only baked 20 minutes.
9. Print Recipe.