Healthy Blueberry Muffins
These healthy blueberry muffins are made with whole wheat flour and oatmeal for added nutrition, but they still taste as good as the original version! Adapted from mangoandtomato.com.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- cooking spray
- 1 tablespoon baking powder
- 2 tablespoons canola oil
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour ((i prefer white whole wheat fl
- 1 1/2 cups oatmeal ((quick or rolled oats))
- 1 cup milk ((i use 1%))
- 1 cup of blueberries (fresh or frozen)
- 2 tablespoons coarse sugar ((optional))
- Carbohydrate 5.22958427465643 g
- Cholesterol 4.55416666666667 mg
- Fat 4.00192514886642 g
- Fiber 0.139790846284446 g
- Protein 1.35988733022803 g
- Saturated Fat 1.12179398825608 g
- Serving Size 1 1 Serving (36g)
- Sodium 52.5614987731968 mg
- Sugar 5.08979342837198 g
- Trans Fat 0.221423467311143 g
- Calories 64 calories
Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Combine all dry ingredients in a large bowl. In a separate bowl whisk together the milk, egg, oil and vanilla. Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined. Gently fold in the blueberries. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with the coarse sugar. Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.
