Good For You! Blueberry Muffin Recipe

Blueberries.

Image via Wikipedia

Here is an easy blueberry muffin recipe for those of you trying to kick the new year off healthfully. I adapted it from a recipe I found in the Press Democrat (my hometown newspaper) back in the 80’s.

This recipe uses oatmeal flour (don’t get scared, it’s just oatmeal whirred in the blender until flour-y) so the muffins are rich in fiber. Egg whites and canola oil replace whole eggs and butter so they won’t clog your arteries. And,  as we all know blueberries  offer powerful antioxidants. 

Best part about these muffins- they actually taste good without having to butter them up. Yay!!

2 ½ cups oats (quick or old-fashioned) TIP: Do not use steel cut oats unless you are a relative of Mr. Ed or like to eat food that is only fit for a horse. 

½ cups brown sugar (firmly packed)

2 teaspoons baking powder

½ teaspoon salt

1  scant teaspoon ground cinnamon

¼ teaspoon freshly ground nutmeg (optional)

Grated zest of ½ of a large orange (or 1 lemon)

1 pint of blueberries (TIP: I buy and freeze blueberries when they are in season so I can make these w/ fresh blueberries year round)

2/3 cup skim milk

3 tablespoons canola or vegetable oil

2 egg whites, slightly beaten

Pam or some other spray oil

Heat oven to 400 degrees. Use paper muffin cups or lightly coat a non-stick muffin pan with Pam. This recipe usually makes 8 muffins.  Weird #, I know.

Place oats in a blender or food processor and blend/process until the oatmeal takes on the consistency of flour.  It generally takes less than a minute.  Once you’ve got the oatmeal all flour’d up, dump it in a medium bowl and add the brown sugar, baking powder, salt, cinnamon, nutmeg and citrus zest.  Stir them all together to combine with a fork or small wisk.  Add the egg whites, oil, and milk.  Stir with a wooden spoon until just combined.  Toss in the blueberries and stir to distribute throughout the batter.  Don’t over mix or you will get tough muffins. No one wants a tough muffin. Fill muffin cups almost full. (TIP: I use an ice cream scoop with a lever to ensure they are evenly filled)  Bake 20 to 22 minutes or until deep golden brown. Let them sit in the baking pan for a couple of minutes before you serve. Or put them on a cooling rack until they are room temp. Once cooled they can be placed in a freezer bag and tossed into the freezer to be reheated at will. In a pinch, I’ve even reheated them in a microwave for 20 seconds. 

Subscribe to my Blog

Did you know you could get my blog updates sent to directly to your email? I only post once a week and I’m a firm believer in privacy so you don’t need to worry about email overload or spam.  Just enter your preferred email in the box to the right under the “Email subscriptions” heading and you’ll get my weekly dose of culinary musings, tips, tricks, and recipes delivered to your inbox.

Advertisements

About Carrie Tacla

Candymaking B2B marketer with a penchant for all things culinary.
This entry was posted in baking, food, healthy cooking, recipes and tagged , , . Bookmark the permalink.

2 Responses to Good For You! Blueberry Muffin Recipe

  1. Pingback: 3 Quick Kitchen Tips for Working Drones (like me!) | Tacla's Cooking Tips, Tricks, and Recipes Blog

  2. Pingback: The 3 Rules of Good Gift Basketing | Tacla's Cooking Tips, Tricks, and Recipes Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s