September 28, 2011

{Mostly} Whole Grain Blueberry Muffins


I love blueberries!  I think they may be my favorite fruit.  But, you know, I've never been a big fan of blueberry muffins - at least not of 'traditional' blueberry muffins.  Many, to me, are kind of like yellow cake with some blueberries tossed in.  Not that there's anything wrong with that - it's just not what I prefer.

Now these, these blueberry muffins - I love!  I was so excited to find this recipe.  These muffins have a wonderful flavor and a moist, dense texture.  Not at all like cake - more like a moist and flavorful bran muffin.  And that's what I love about them.  Oh, and you know what else?  They're actually pretty healthy!  Made with ground oats, whole wheat flour, and just a touch of white flour (2/3 of a cup), they're {mostly} whole grain.  To make them even more guilt-free, I replaced the small amount of canola oil (1/4 of a cup) in the original recipe with unsweetened applesauce.

I've been eating one of these muffins for my after-school snack every day this week.  Yum!  I find it kind of funny that the original source of this recipe is a cookbook about cooking for your baby.  I'm certainly not a baby, but I sure love these muffins!  Young or 'old,' I think you'll find these muffins to be a tasty treat.


Blueberry Oatmeal Muffins

Ingredients
1 2/3 c. quick-cooking oats
2/3 c. all-purpose flour
1/2 c. whole wheat flour
3/4 c. light brown sugar
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 c. buttermilk
1/4 c. unsweetened apple sauce (or canola oil)
2 eggs
2 c. blueberries + 2 T. all-purpose flour


Directions
1.  Place oats in a food processor; pulse a few times until they are like coarse cornmeal. Place in a large bowl. Add flours, brown sugar, cinnamon, baking powder, baking soda, and salt; stir well.

2.  In a separate bowl, combine buttermilk, eggs, and applesauce (or oil). Make a well in the center of the dry ingredient mixture; add wet ingredients and stir just until moist.

3.  Toss berries with the 2 T. of flour and gently fold into the batter.

4.  Spoon batter into 16 muffin cups coated with cooking spray, filling the cups pretty full.

5.  Bake at 400 degrees for 20 minutes, or until muffins spring back when lightly touched in the center. Remove from pans immediately. (NOTE: If desired, muffins tops may be sprinkled with a bit of granulated or turbinado sugar prior to baking.)

Enjoy!



This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Savvy Homemade Monday hosted by Home Savvy A-Z, Sweets This Week hosted by Sugar Bananas!, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, Crazy Sweet Tuesday hosted by Crazy for Crust, and Cast Party Wednesday hosted by Lady Behind the Curtain, Countdown to 2012 - Best Breakfast Recipes hosted by Finding Joy in My Kitchen, This Week's Cravings hosted by Mom's Crazy Cooking.

6 comments:

  1. I have a lot of blueberry muffin recipes, and this one does sound like a keeper! Buttermilk is a great muffin ingredient, and the oats would be a plus too. I agree, a muffin should be more than cake. Yum!

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  2. Yeah, these sound awesome. Pretty sure I'm making them tomorrow.

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  3. These are so good!When I tried baking the last time in my daughters party they came out wonderful! I really love baking this kind blueberry muffins

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  4. I love the ingredients in this one! They look delicious and healthy.

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  5. These look delicious and healthy, perfect for breakfast. Thanks for sharing on Sweet Indulgences Sunday.

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  6. Tracey, these muffins look delicious! Thank you for linking them up at Savvy HomeMade Monday.

    PS... Your photos are always gorgeous!

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