Friday, September 23, 2011

Peggy’s Wholesome Blueberry-Oat Muffins

Don't you hate it when you look at the clock and it's only 10am? That's pretty much how I was feeling on this work day morning, whenI heard a "ping!" on my work Sametime messaging, and my friend Peggy said she had made some healthy muffins and wanted to bring one down for me. Talk about an instant mood lifter!
I took one bite and begged her for the recipe. She and her husband have been working hard on losing weight and being healthy, and they both love these muffins. I love how tender the muffins are with the big burst of blueberries in every bite. They are just sweet enough and not greasy. These are made with whole wheat pastry flour (I purchased mine at Kroger but have seen them at Whole Foods and Walmart), so I feel  less guilty with each.bite.of.whole grain goodness.
I'm including the nutritional information below. Peggy wouldn't recommend using whole wheat flour as the muffins turned out very dry and crumbly, so don't skimp on this (make sure to get whole wheat pastry flour). She also loves subbing in dark chocolate chips for the blueberries.


  • 1 cup reduced-fat buttermilk (or make it homemade here)
  • ¾ cup old-fashioned (not quick-cooking) oats
  • 1-1/4 cup whole wheat pastry flour
  • 1-1/2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 2/3 cup chopped walnuts
  • 1/3 cup canola oil
  • 1/3 cup Brown Sugar Splenda
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup fresh blueberries (I used frozen unsweetened) or dark Chocolate chips
1.       Preheat oven to 425 degrees. Prepare a muffin tin with muffin liners.
2.       In a small bowl, soak the buttermilk and oats for 30 minutes.
3.       In a large bowl, combine all the dry ingredients (pastry flour through walnuts) and mix until incorporated.
4.       In a medium bowl, whisk oil, Brown Sugar Splenda, egg, and vanilla. Add the buttermilk-oat mixture and blueberries.
5.       Add the wet mixture to the dry mixture and mix until just combined. (I did about 10 swirls. Mixture will be thick)
6.       Pour into muffin tin and bake 15 minutes (18-20 minutes for the large muffins).

Yields: 12 muffins or 6 large muffins

Source: My co-worker Peggy

Nutritional info (per serving using blueberries):
Calories: 210.7 
Total fat: 11.7g (Saturated 1.7g, Polyunsaturated 5.3g, Monounsaturated 4.6g)
Cholesterol: 16.2mg
Sodium: 189.6mg
Total carb: 25.0g (Dietary fiber 3.5g, Sugar 7.6g)
Protein: 4.1g


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