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.
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.
- Blueberry Oat Flour Muffins from Palatable Pastime
- Churro Mini Muffins from Passion Kneaded
- Chocolate Walnut Streusel Muffins from Zesty South Indian Kitchen
- Double Chocolate Whole Wheat Muffins from Magical Ingredients
- Healthy-ish Blueberry Muffins from A Day in the Life on the Farm
- Loaded Breakfast Muffins from Karen's Kitchen Stories
- Miner's Mini Muffins from Making Miracles
- Yiaourti me Meli (Greek Yogurt and Honey) Cornbread Muffins from Food Lust People Love
#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.
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.
Yield: 12 servings
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
- Combine the flours, oatmeal, sugar, salt and baking powder in a large bowl and make a well in the center of it.
- Whisk together the buttermilk, egg, oil and vanilla. Pour into the well and mix just until combined.
- 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.
- 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
151.21Fat (grams)
3.79Sat. Fat (grams)
0.56Carbs (grams)
26.01Fiber (grams)
2.00Net carbs
24.01Sugar (grams)
10.80Protein (grams)
3.83Sodium (milligrams)
178.69Cholesterol (grams)
16.32
Hahaha! Very sneaky, Wendy. But honestly there's no reason to complain about such delicious muffins. Those blueberries popping out are perfection.
ReplyDeleteYes...so good Stacy and it made me feel good serving them up.
DeleteStealthy healthy. He doesn't need to know your secret. He will think he is getting a sweet treat.
ReplyDeleteAbsolutely Sue.
DeleteThose oozing blueberries look amazing. Congratulations on not even having to justify their nutritiousness.
ReplyDeleteI am a great fan of oats and blueberries and these are perfect for me.
ReplyDeleteThanks Radha.
DeleteYummm 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!
ReplyDeleteThanks Rebekah.
DeleteThese are not only delicous but also healthy. I like this version of blueberry muffins.
ReplyDeleteThank you Swathi.
Delete