- Preheat oven to 400°F, and prepare a 12-cup standard muffin tin with spray, butter and flour, or paper baking cups.
- Measure the oil into a measuring cup, then add the maple syrup. (The syrup slips easily from the measuring cup due to the oil.) Pour oil and syrup into a large bowl, then add yogurt, egg and vanilla. Beat vigorously with a spoon or whisk until everything is well mixed.
- In a separate bowl, thoroughly combine all dry ingredients except the blueberries. Then stir the dry ingredients and the blueberries into the wet ingredients, until moistened.
- Spoon the batter into the muffin tin, filling each cup just short of the top.
- Bake for 18-20 minutes, until tops are browned and a toothpick comes out clean.
- Remove from oven and cool for 10 minutes before removing to a cooling rack.
Banner Image:
BlueberrymuffinsOW750.jpg
Ingredients:
3 tablespoons canola oil
½ cup pure maple syrup
1 cup plain low-fat yogurt (regular or Greek)
1 egg
1 teaspoon vanilla extract
1 ⅓ cups whole wheat pastry flour
1 cup rolled oats
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon baking soda
1 cup fresh or frozen blueberries
Nutrition:
Nutrition Facts (per muffin): Calories: 170, Total Fat: 4.5g, Saturated Fat: 1g, Sodium: 270mg, Carbohydrate: 27g, Fiber: 3g, Total Sugar: 10g (Added Sugar: 8g), Protein: 5g
Author:
An Oldways Whole Grains Council recipe and photo.
Diet:
Vegetarian & Vegan Diet
Dietary choice:
Vegetarian
Description:
Reminiscent of a New England summer, these blueberry muffins include a mix of whole wheat and oats. They are 100% whole grain.
