Healthier Whole Grain Blueberry Muffins
When January rolls around every year, I make the decision to try and create healthier baked goods. Everyone constantly reads just how bad white sugar and flour are for you, so why not use natural sweeteners such as raw honey or maple syrup, and choose some of the many whole grains available to us? My husband and I do not eat sweets, but having grandkids dropping by frequently, is an incentive to have a healthy, tasty snack available for them.
Last summer I picked way too many Michigan blueberries, and I wanted to use some up this past week to begin emptying out my freezer and thought that some whole grain blueberry muffins would be a great snack option for my grandkids. I used whole grain pastry flour to keep the muffins light while adding whole grain goodness, along with real maple syrup for a subtle sweetness.
An entire cup of Greek yogurt along with heart-healthy olive oil, plus the frozen blueberries ensured that the muffins were very moist. This recipe will make twelve medium or nine large muffins. The muffins freeze very well also, so feel free to make a double batch if you like!
Buon Appetito!
Deborah Mele
Healthier Whole Grain Blueberry Muffins
Tasty whole grain muffins made with maple syrup and heart-healthy olive oil.
Ingredients
- 1 3/4 Cups Whole Wheat Pastry Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Ground Cinnamon
- 1/3 Cup Olive Oil
- 1/2 Cup Maple Syrup
- 2 Large Eggs, At Room Temperature
- 1 Cup Plain Greek Yogurt
- 1 Teaspoons Vanilla Extract
- 1 1/2 Cups Blueberries, Fresh or Frozen
- Topping:
- 3 Tablespoons Brown Sugar
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Cup Finely Chopped Walnuts
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 12 cup muffin pan with muffin papers or spray with baking spray.
- In a large mixing bowl, combine the flour with the baking powder, baking soda, salt and cinnamon and stir to mix.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk.
- Add the eggs and beat well, then add the yogurt and vanilla, blending well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined.
- Gently fold the blueberries into the batter. (The mixture will be very thick)
- Divide the batter evenly between the 12 muffin cups.
- Mix the toppings together is a small bowl, then sprinkle the tops of the muffins.
- Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool.
- Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 305Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 227mgCarbohydrates: 46gFiber: 5gSugar: 15gProtein: 9g
