Friday, October 17, 2008

Blueberry Muffins

In my efforts to find and make quick, healthy breakfast items that we can eat on the go I came across a blueberry muffin recipe that appealed to me. The key words that stood out were "make ahead" and "freezable!" I have to wake up pretty early in the morning so I need items we can just grab and get going.

These muffins are loaded with vitamin B, calcium, antioxidants, omega 3 and protein.

I made a few adaptations to the original recipe based on the ingredients I had on hand and trying to make these more nutritious. For a "healthy" muffin these are very good. They are light, not at all dry or dense like so many store bought blueberry muffins. And I love the nutty flavor the flaxseed and walnut oil added. I also prefer fresh blueberries that way they don't bleed into the batter and make the muffins blue.

Blueberry Muffins with Almond Streusel
adapted from Cooking Light 2004

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup flaxseed meal
1 cup oats
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla low-fat yogurt
1/2 cup reduced fat buttermilk
3 tablespoons walnut oil
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups fresh blueberries
Cooking spray

1/4 cup whole wheat flour
1/4 cup slivered almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted

1. Preheat oven to 400. Spray muffin pans with cooking spray
2. Combine flours, flaxseed meal, oats, sugar, baking powder, baking soda and salt into large bowl, stirring with a whisk. Make a well in the center of mixture. In a separate bowl, combine yogurt, milk, oil, vanilla and egg, stirring with a whisk. Add yogurt mixture to flour mixture, and stir just until moist. Fold in blueberries.
3. Spoon 2 rounded tablespoons batter into muffin cups.
4. Combine 1/4 cup flour, almonds, brown sugar and butter. Sprinkle evenly over batter. Bake at 400 for 15 minutes. Cool in pans 10 minutes.

Makes approximately 30 muffins.

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