BCC RECIPE BOOKonline EN - Flipbook - Page 29
Blueberry Oat Muffins
Serves: 12 | Prep Time: 10 mins | Total Time: 35 mins
These blueberry muffins are always a hit. Blueberries add a touch of both sweet
and tangy that make these muffins a real treat!
Ingredients
Directions
| 230 g (2 cups) whole wheat flour
1. Preheat oven to 350°F.
| 90 g (1 cup) oats, quick cook or regular
2. Grease a muffin tin with cooking oil or butter, or use
liners. Set aside.
| 5 ml (1 tsp) baking powder
| 5 ml (1 tsp) baking soda
| 2,5 ml (1⁄2 tsp) salt
| 240 g (1 cup) vanilla Greek yogurt
| 2 large eggs, lightly beaten
| 60 ml (¼ cup) unsalted butter, melted
and slightly cooled, or cooking oil
3. Combine flour, oats, baking powder, baking soda and
salt in a bowl.
4. Combine yogurt, eggs, butter or oil, vanilla,
applesauce and honey (optional) in a second bowl.
5. Fold yogurt mixture into dry mixture; stir to combine
completely.
| 5 ml (1 tsp) vanilla extract
6. Gently fold in blueberries.
| 150 ml (2/3 cup) applesauce
7. Spoon into muffin tins. Bake until top is golden,
20 to 25 minutes.
| 30 ml (2 tbsp) honey
| 155 g (1 cup) blueberries
Using Greek yogurt as a binding agent in these muffins
is an excellent way to add extra protein.
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