- Calories 189
- Fat 7g
- Sat fat 2g
- Cholesterol 26mg
- Sodium 256mg
- Protein 5g
- Carbohydrate 29g
- Sugar 13g
- Fiber 4g
- Iron 1mg
- Calcium 71mg
Whole-Grain Blueberry Muffins
Con Poulos
How to Make It
Step 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.
Step 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.
Step 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.
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beakie
2015-05-24T18:35:46-04:00
I have been making this recipe every week since I discovered it. The muffins keep well and are delicious hot or cold, with or without butter. Like someone said earlier, you can skip processing the grains together and it still turns out great. I made these muffins for an event and they got rave reviews as well.
Elizabeth72
2015-01-18T20:53:11-05:00
This recipe looks and sounds great but I am a diabetic and 13 gr of sugar is way too much for me
oolaine
2013-01-27T08:22:12-05:00
This is an easy and tasty recipe! I made some adjustments, using Fage greek yogurt, and didn't use flaxseed as I didn't have any on hand. I think not having the quarter cup of grain helped with the dryness. They have a healthy amount of sweet, taste healthy without being too heavy.
Whitehallers
2012-08-15T10:06:53-04:00
These muffins are a big hit with our young kids. Frozen wild blueberries work well. I have made these muffins both with pulsed ingredients and without, and it works well each way. These muffins freeze well. Thanks for this recipe!
jayebird
2012-06-28T19:27:43-04:00
have baked for years, but these are my first muffins ever! came out great. subbed 0% greek yogurt (all I had on hand) and omitted zest, used my new mini-muffin pan at about half the bake time. Yielded about 36 minis, held together fine and plenty of moisture -- just barely mix dry into wet ingred. Batter is thick, an ice cream or cookie scoop might be helpful to drop into tin.
Catherinemcc
2012-05-12T05:54:09-04:00
Just made these and they are delicious! I used non fat vanilla yogurt instead of plain. The batter was pretty stiff as I folded in the berries but they turned out light and moist. Will definitely make again. I plan to sub in some cornmeal for the whole wheat flour and try with other fruits, maybe apples.
AllisonInPhilly
2012-05-10T13:52:15-04:00
I didn't pulse the oats, etc. and I think it made for a more interesting muffin. I added cinnamon also. The batter seemed a little dry, but they didn't turn out that way for me. The key is not to over mix and not to overbake. With so little butter, I was surprised by how tasty they were.
Caligirl58
2012-05-09T18:45:07-04:00
Just made a batch of these and cant wait to email the recipe to my daughter. They are soooo good! Not dry at all, dont know what happened to other bakers but my batch is moist and delicious. I'll be making these again for sure! Thanks RealSimple!!
MuffinGirl
2012-03-19T08:08:02-04:00
Just made these muffins and followed the recipe and noticed they were so dry that they wouldn't even hold their shape so I went on line to see if the ingreds matched up to the magazine version. It did. Read the reviews and other people said how dry they were. So I added a mashed banana and still wicked dry so added some buttermilk. These are the worst muffins I've ever had. They're hopeless. Did a 4x batch because I work and make large batches whenever I bake & freeze and just wasted about $40 worth of fresh blueberries and ingreds making this. This is the 3rd recipe from RS I've tried that wasn't very good. Will stick to cooking magazines in the future and not a magazine that tries to be all things.
Sistermmm
2012-01-27T12:29:04-05:00
I just made a batch of these, sort of! I don't have a food processor, so I didn't pulse the dry ingredients, which seems not to have been a problem. I also threw in 3 ripe bananas I wanted to use up. And then I forgot to add the yogurt. I baked the batch as mini muffins, about 10 mins, and the kids loved them.
