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Healthy Blueberry Muffins
Nb persons: 12
Yield:
Preparation time: 20 min
Total time: 45 min
Source: Good Housekeeping
| We've always thought muffins are the next best thing to having cake for breakfast. But as with cake, their buttery sweetness loads you up with calories (270) and fat (16 grams, 10 of them saturated). Ours — with whole-grain oats, canola oil, and only 165 calories (5 grams fat) — are still scrumptious, and a healthier way to start the day. | |
| 1 cup(s) | oats |
| 1 1/2 cup(s) | all-purpose flour |
| 1/2 cup(s) | packed brown sugar |
| 2 teaspoon(s) | baking powder |
| 1/2 teaspoon(s) | baking soda |
| 1/2 teaspoon(s) | salt |
| 1 large | egg |
| 1 cup(s) | low-fat buttermilk |
| 2 tablespoon(s) | low-fat buttermilk |
| 3 tablespoon(s) | canola oil |
| 1 teaspoon(s) | vanilla extract |
| 2 cup(s) | blueberries |
| 1 teaspoon(s) | granulated sugar |
Directions
Preheat oven to 400°F. Spray 12-cup muffin pan with nonstick cooking spray.
Place oats in blender and blend until finely ground.
In large bowl, combine oats, flour, brown sugar, baking powder and soda, and salt. In small bowl, with fork, blend egg, buttermilk, oil, and vanilla; stir into flour mixture until flour is moistened. Fold in berries.
Spoon batter into muffin-pan cups; sprinkle with granulated sugar. Bake 23 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Invert onto wire rack; serve warm, or cool to serve later.
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