Monday, February 22, 2021

Healthy(ish) Blueberry Muffins #MuffinMonday

Delicious, tender muffins made with whole wheat flour and oatmeal and chock full of blueberries will be breakfast you can feel good about serving up to your family.

Blueberry Muffins

It's time for Muffin Monday........................
Stacy of Food Lust People Love invites us to join her on the last Monday of each month posting simple and delicious muffin recipes.  Let's see what is being shared today.

Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Blueberry Muffins


I was happy to find these muffins at Dinner at the Zoo.  My husband recently had a health scare so I am trying to make healthier and more nutritious meals for him.  I adapted this recipe only slightly, substituting lowfat buttermilk for the 1% milk called for and omitting the optional coarse sugar topping.


Blueberry Muffins pin

Shhhhh.....don't tell him that they are good for him.  He has been complaining that I won't let him eat any of the foods he loves but I heard not one complaint from him about these muffins.




Muffins, Breakfast, Snacks, Healthy, Whole Grains, Blueberries
Breads, Breakfasts, Snacks
American
Yield: 12 servings
Author: Wendy Klik
Healthy-ish Blueberry Muffins

Healthy-ish Blueberry Muffins

Delicious, tender muffins made with whole wheat flour and oatmeal and chock full of blueberries will be breakfast you can feel good about serving up to your family.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 1/2 c. white whole wheat flour
  • 1/2 c. all purpose flour
  • 1 1/2 c. rolled oats
  • 1/2 c. sugar
  • pinch of salt
  • 1 T. baking powder
  • 1 c. lowfat buttermilk
  • 1 egg
  • 2 T. canola oil
  • 2 t. vanilla
  • 1 c. blueberries

Instructions

  1. Combine the flours, oatmeal, sugar, salt and baking powder in a large bowl and make a well in the center of it.
  2. Whisk together the buttermilk, egg, oil and vanilla.  Pour into the well and mix just until combined.
  3. Stir in the blueberries.  Divide the batter between a 12 cup muffin pan that has been treated with baking spray or lined with paper cups.
  4. Bake in a preheated 400* oven for 20 minutes, until lightly browned and a skewer inserted removes cleanly.

Notes:

Adapted from a recipe found at Dinner at the Zoo

Calories

151.21

Fat (grams)

3.79

Sat. Fat (grams)

0.56

Carbs (grams)

26.01

Fiber (grams)

2.00

Net carbs

24.01

Sugar (grams)

10.80

Protein (grams)

3.83

Sodium (milligrams)

178.69

Cholesterol (grams)

16.32

12 comments:

  1. Hahaha! Very sneaky, Wendy. But honestly there's no reason to complain about such delicious muffins. Those blueberries popping out are perfection.

    ReplyDelete
    Replies
    1. Yes...so good Stacy and it made me feel good serving them up.

      Delete
  2. Stealthy healthy. He doesn't need to know your secret. He will think he is getting a sweet treat.

    ReplyDelete
  3. Those oozing blueberries look amazing. Congratulations on not even having to justify their nutritiousness.

    ReplyDelete
  4. I am a great fan of oats and blueberries and these are perfect for me.

    ReplyDelete
  5. Yummm those look like the perfect blueberry muffin - I'm glad you didn't hear a peep out of Frank over these ones, they look like delicious!

    ReplyDelete
  6. These are not only delicous but also healthy. I like this version of blueberry muffins.

    ReplyDelete

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