Average: 5 (5 votes)
Active time
10 minutes
Total time
30 minutes
12 muffins

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

  1. Preheat oven to 400°F, and prepare a 12-cup standard muffin tin with spray, butter and flour, or paper baking cups.
  2. 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.
  3. 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.
  4. Spoon the batter into the muffin tin, filling each cup just short of the top.
  5. Bake for 18-20 minutes, until tops are browned and a toothpick comes out clean.
  6. Remove from oven and cool for 10 minutes before removing to a cooling rack.



An Oldways Whole Grains Council recipe and photo.


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

Yield: 12 muffins

How'd it Taste?

Love it??? Maybe??? My friends say that it is fine.
Lynda Boriskin
OMG, The blueberry muffin are absolutely delicious, moist and light to the stomach. I love them and I will be baking more in the future.
Jean Robinson
Fantastic! This is my favorite recipe.. Great texture. Perfect amount of sweetness. Delicious.

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