 |
 |
Whole Grain Blueberry Muffins
|
|
| These muffins are the essence of a new england summer, with fresh blueberries and a hint of maple syrup! |
|
Step-by-Step Instructions |
|
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 just moistened. Do not overmix!
|
|
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.
|
|
Prep Time: 30 Minutes |
Total Time: 13-15 Minutes |
Servings: 36 rolls |
 |
3 canola oil
1/2 cup pure maple syrup
1 cup plain low-fat yogurt (regular or Greek)
1 egg
1 teaspoon vanilla extract
1 1/3 cups whole wheat pastry flour
1 cup rolled oats
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1 cup fresh blueberries |
|
|
|
|
|
|
|
