Healthy Blueberry Muffins!

For Mrs. Rainforest Gardener's second installment of our 'Healthy... Sort Of' series, she fed me with a delicious batch of blueberry muffins with zero butter or oil and now she's sharing the recipe with you. Just think; yummy muffins without the muffin-top waistline! Whether you're trying to find a healthy alternative to baked goods or just want to use up your blueberry harvest, you're going to love this delicious recipe.

Pictures and words by Jennifer Asbell.

I love dessert for breakfast… donuts, red velvet cupcakes, red velvet cupcakes disguised as donuts. The best compromise to this is homemade muffins, especially when fruit is involved such as bananas or blueberries. I recently made blueberry muffins for Memorial Day but was left disappointed when they tasted too dry and heavy. I didn’t have the sour cream on hand to make my usual favorite recipe which is delicious and moist thanks that container of sour cream.

Our morning doughnuts replaced with blueberry muffins

Now, I realize this series is called healthy…sort of but still, a container of sour cream seemed a bit much and with the only healthy ingredient being the blueberries, I went to the internet for help. After finding a recipe for whole wheat blueberry pancakes using yogurt, I realized that is what I needed in a blueberry muffin. The problem with searching for healthy substitutions is the recipes tend to get too healthy with out of the ordinary (at least for me) ingredients such as wheat germ, bran, rye and barley. A container each of whole wheat flour and regular flour are all that need to take up residence in my limited cupboard space.

After reading the comment section of a potential recipe, I found the measurements and ingredients to exactly what I was searching for. I then added oatmeal and cinnamon for additional texture and spice. This recipe is made healthier by substituting all purpose flour with whole wheat flour and using vanilla yogurt in place of the vegetable oil, but is not too intimidating for the newly initiated into the whole grain world. I opted for regular vanilla yogurt instead of fat-free because we are, after all, replacing such things as vegetable oil or sour cream, so I deserved my fat. These muffins are great for breakfast because they are satisfying with their dense texture combined with a subtle sweetness that leaves the tart blueberries at center stage.

Note: If using frozen blueberries, just run cold water over them to thaw out the ice and let drain in a colander. By the time you have finished the recipe, the blueberries will be ready to stir in.

Inspiration source: http://allrecipes.com/recipe/whole-wheat-blueberry-muffins/

1 ½ cups whole wheat flour

½ cup oatmeal
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon cinnamon
1 egg
1/3 cup milk
½ cup unsweetened applesauce
6 oz regular vanilla yogurt
1 pint blueberries

1.       Preheat oven to 400 degrees F and spray 12 muffin cups with cooking spray.

2.       Stir together the dry ingredients in a large bowl and set aside.

3.       Beat egg with a fork in a small bowl and add milk, applesauce and yogurt; whisk together until smooth.

4.       Stir the liquid ingredients into the flour mixture until moistened.

5.       Lightly stir in the blueberries.

6.       Spoon the batter into the prepared muffin cups.

7.       Sprinkle oatmeal on top of muffins and lightly press down.

8.       Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean.

Here's another yummy recipe: Rosemary skewered tomatoes!