Whole Grain Blueberry-Ful Muffins
photo by GrumpyIrishLady
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
13
ingredients
- 354.88 ml whole wheat flour
- 118.29 ml oatmeal
- 59.14 ml sugar
- 4.92 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 236.59 ml nonfat milk (soured with vinegar)
- 14.79 ml applesauce
- 9.85 ml canola oil
- 2 egg whites
- 236.59 ml blueberries (fresh or frozen)
directions
- Mix dry ingredients in a large bowl.
- Make a well in the center of the mix and add wet ingredients.
- Mix just until combined, then fold in berries.
- Bake 18-20 minutes at 400.
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Reviews
-
With a few tweaks, these could be pretty tasty. I made these the other night, with only a couple changes: one whole egg, 2 T canola oil instead of the oil and applesauce called for (I wanted to use butter, but didn't have any that wasn't frozen, lol), and added a t of vanilla, and about 1/2 t almond extract. I also sprinkled the tops with sugar before putting them in the oven. The texture of these muffins is pretty good, but they had very little flavor. I was very glad I put the sugar on top, because that definitely helped. Next time, I will use butter, and probably add a bit more sugar and extracts. Oh, and I also soured the milk with lemon juice instead of vinegar, and I ended up with 11 muffins, rather than 13. Will probably make these again in the future.
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Followed your recipe right on down & used frozen berries (Still haven't found great looking fresh blueberries anywhere around these past 2 weeks!) & the muffins were very nice ~ Easy to make & great on the taste buds (& the waist, for that matter!) Thanks for sharing this great keeper! [Made & reviewed as a THANK YOU for playing with us in Please Review My Recipe during the recent tour]
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Tweaks
-
With a few tweaks, these could be pretty tasty. I made these the other night, with only a couple changes: one whole egg, 2 T canola oil instead of the oil and applesauce called for (I wanted to use butter, but didn't have any that wasn't frozen, lol), and added a t of vanilla, and about 1/2 t almond extract. I also sprinkled the tops with sugar before putting them in the oven. The texture of these muffins is pretty good, but they had very little flavor. I was very glad I put the sugar on top, because that definitely helped. Next time, I will use butter, and probably add a bit more sugar and extracts. Oh, and I also soured the milk with lemon juice instead of vinegar, and I ended up with 11 muffins, rather than 13. Will probably make these again in the future.
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These were pretty good. They have that "healthy food" taste, so I couldn't really compare them to regular muffins, but they were still good. I also used Splenda and used lemon juice instead of vinegar to make the buttermilk, I also grated a little lemon zest in as it goes very well with blueberries and brings out their flavour. Definitely a good recipe for those watching the waist or wanting to get more fibre in their diet, but I don't know that I'd consider them a viable substitute for normal muffins. They're closer to granola bars! :D
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These were delicious even though I made a few substitutions. I veganized them by subbing Ener G egg replacer for the egg whites, and soy milk (soured with vinegar) instead of dairy. I also used agave nectar instead of sugar and reduced the milk slightly. I used fresh blueberries. I loved the moist, fluffy texture and the not-too-sweet flavor of these muffins. I will make them again. Thanks for posting! Made for Veggie Swap 13.
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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