Muffin of the Week: Jamesy's Hearty Blueberry

James requested blueberry muffins this week, and blueberries were on sale at the grocery store---good excuse to try this healthy-ish recipe I found on Pinterest. They were a hit with everyone! IMG_7120

Source: The Foodie Physician. What a fun site!

JAMESY'S HEARTY BLUEBERRY MUFFINS

Ingredients: ¾ cup all purpose flour ¾ cup white whole wheat flour 1 ½ cups quick-cooking oats (or 1 ¾ c old fashioned oats, chopped coarsely in a food processor) ½ cup wheat germ or ground flaxseed ¾ cup coconut sugar or light brown sugar 2 teaspoons baking soda ½ teaspoon baking powder 1 ½ teaspoons cinnamon ½ teaspoon kosher salt 1 large egg 1 cup reduced fat vanilla yogurt (I used Stonyfield Blends) ½ cup low fat milk 1/3 cup safflower or other neutral-flavored oil 1 ½ cups blueberries (fresh or frozen)

Directions:

Preheat oven to 375° F.  Line 16 cups with liners or coat with cooking spray. (By the way, some cookbooks tell you to fill the empty muffin tins when you bake to avoid warping the pan. In my experience that's unnecessary.)

Mix the flours, oats, wheat germ, sugar, baking soda, baking powder, cinnamon and salt in a large mixing bowl.  Mix the egg, yogurt, milk and oil in a second bowl.  Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix).  Gently stir the blueberries into the batter.

Scoop the batter into the muffin cups, filling them about ¾ full.  Bake 18-20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes and then turn the muffins onto a rack and cool completely.  Muffins can be served right away, refrigerated or frozen for later use.

The Foodie Physician even provides nutrition information. Thank you Dr. Sonali!

One muffin: Calories 205; Fat 6.2g (Sat 0.8g); Protein 6.2g; Carb 31.6g; Fiber 3.3g; Sodium 266mg