Blueberry Muffins
Jami Nolen, Nutrition Program Associate
June 19, 2011
This breakfast muffin recipe is perfect for Father's Day — it's healthy and easy enough for the kids to help make it!
Yield
Makes 16 muffins
Ingredients
- 1⅔ cups quick-cooking oats
- 2/3 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups fat-free buttermilk
- 1/4 cup canola oil
- 2 teaspoons grated lemon rind
- 2 large eggs
- 2 cups frozen blueberries
- 2 tablespoons all-purpose flour
- Cooking spray
- 2 tablespoons granulated sugar
Preparation
- Preheat oven to 400°.
- Place oatmeal in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 4 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture.
- Combine buttermilk, oil, rind and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
- Toss berries with 2 tablespoons flour, and gently fold them into the batter.
- Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar.
- Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.
Nutrition Information
Calories: 170
Calories from fat: 26%
Fat: 5 g
Saturated fat: 0.6 g
Monounsaturated fat: 2.5 g
Polyunsaturated fat: 1.4 g
Protein: 4 g
Carbohydrate: 28.6 g
Fiber: 2 g
Cholesterol: 27 mg
Iron: 1.2 mg
Sodium: 256 mg
Calcium: 65 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
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Last update: Tuesday, June 28, 2011
