Whole-Grain Blueberry Muffins

Whole-Grain Blueberry Muffins
Con Poulos
Plump blueberries, oats, and whole-wheat flour deliver lots of fiber—meaning, you’ll stay full through your morning meetings.

Get the recipe
.
Serves 12
preparation
10
minutes
cooking
40
minutes

Ingredients

1 1/4
cups
whole-wheat flour, spooned and leveled*
1
cup
old-fashioned rolled oats
1/4
cup
flaxseed meal (available at natural-food stores)
1/4
cup
pecans
1
teaspoon
baking powder
1
teaspoon
baking soda
1/2
teaspoon
kosher salt
1
cup
plain low-fat yogurt
1/2
cup
packed light brown sugar
3
tablespoons
unsalted butter, melted
1
tablespoon
grated orange zest, plus 1/4 cup orange juice
1
large egg
1
teaspoon
pure vanilla extract
2
cups
fresh blueberries or one 8-ounce bag frozen blueberries

Directions

  1. Heat oven to 375° F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
  2. In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
  3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.

    *Measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife.
Charlyne Mattox
August 2011

Nutritional Information

  • Per Serving
  • Calories 189
  • Fat 7 g
  • Sat Fat 2 g
  • Cholesterol 26 mg
  • Sodium 256 mg
  • Protein 5 g
  • Carbohydrate 29 g
  • Sugar 13 g
  • Fiber 4 g
  • Iron 1 mg
  • Calcium 71 mg
What does this mean? See Nutrition 101.