Muffins are so easy to make! However, they can be very deceptive nutritionally. Even bran muffins can be packed with calories and fat.
These blueberry muffins have whole wheat flour. Whole wheat flour has not been as "stripped" of nutrients as white flour, therefore it contains more vitamins and minerals. Wheat flour can be difficult to use because it often makes baked items dense. Therefore, I try to not substitute out ALL of the white flour. I also added in some oats for a little bit of texture (what I really mean is FIBER).
Because this recipe calls for yogurt, not a lot of oil is needed! Hooray for decreasing fat and calories, however this makes them non-vegan and not appropriate for those with severe milk allergies.
Best Blueberry Muffins
Makes 10 medium muffins
1 cup whole wheat flour
1/4 cup white flour
1/4 cup rolled oats
1/2 tsp baking soda
1 tsp baking powder
1/2 cup sugar (I used raw)
1 egg white
1/4 cup canola oil
1/2 tsp pure vanilla extract
3/4 cup lowfat plain yogurt (I like the flavor of Nancy's Organic)
1 cup fresh blueberries (also use frozen, thawed)
Preheat oven to 385 degees. Mix flours, oats, baking soda, baking powder, and nutmeg in a medium bowl. In a larger bowl, combine sugar, egg white, oil, yogurt, and vanilla. Add dry ingredients to wet ingredients and mix until ingedients are wet (~10 strokes). Fold in blueberries (reserve 1/4 cup). Fill lined muffin cups 3/4 full with batter. Place remaining blueberries on top of each muffin. Sprinkle each muffin with sugar (optional). Bake for ~14-17 minutes.
Note: These would be wonderful served with Purple Velvet Blueberry Sauce!
Nutrition Info per muffin: 177 calories, 6.5 g fat, 4 g protein, 25 g carbohydrate, 2 g fiber