Better Blueberry Muffins (Shape Magazine)
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!!
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READY IN: 40mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
NutritionMUFFINS
- 1 1⁄2
- 1⁄2
- 2teaspoons sugar
- 1⁄2
- 2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 3⁄4
- 2tablespoons low-fat buttermilk
- 1
- 2tablespoons canola oil
- 1teaspoon vanilla extract
- 1 1⁄4
TOPPING
- 1⁄4cup blueberry preserves (or all-fruit spread)
- 24
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DIRECTIONS
- Preheat oven to 375.
- Combine flour, 1/2c sugar, oats, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl whisk together buttermilk, egg, oil, and vanilla.
- Toss blueberries with flour mixture.
- Pour wet ingredients into flour mixture and stir gently.
- 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.
- 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.
- Bake 3-5 minutes more until golden. Cool in pan for 10 minutes and serve.
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