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Thursday, August 5, 2010

Better Blueberry Muffins

I like to get magazines that talk about nutrition and fitness. One of them is Shape. While I don't have subscription to this particular one, I will buy one on occasion. The last one I bought was the July issue and it has an awesome, healthy blueberry muffin recipe and I am going to share it with you.

Better Blueberry Muffins



For the muffins:
1 1/2 whole wheat pastry flour
1/2 c. plus 2 tbs. sugar, divided
1/2 c. quick cooking oats (not instant)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. plus 2 tbs. lowfat buttermilk
1 large egg
2 tbs. canola oil (I used applesauce instead)
1 tsp. vanilla extract
1 1/4 c. fresh blueberries, washed and dried

For the topping:
1/4 c. blueberry all fruit spread (I used blueberry jam, it's all I had on hand)
24 fresh blueberries, washed and dried.

Preheat oven to 375. Combine flour, 1/2 c. sugar, oats, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk buttermilk, egg, oil, and vanilla. Toss blueberries with flour mixture and stir gently. Line a 12 count muffin pan with paper liners (or spray with nonstick cooking spray). Divide batter evenly; sprinkle with remaining sugar. Bake 12-15 minutes or until tops are set. Remove from oven; top each muffin with 1 tsp. fruit spread and 2 blueberries. Bake 3-5 minutes more or until golden. Cool in pan for 10 minutes and serve.

So get to baking! You will enjoy these moist little morsels.

3 comments:

Tink said...

Those looks wonderful. Sadly most of the ingredients I don't have on hand. I have never used wheat pastry flour.

Grand Pooba said...

Mmmmm, never thought of putting blueberries on top like that. Looks yummy!

Leslie said...

Oh hey there! I am a SITS girl myself and was passing on through! THis recipe looks amazing!