Ingredients for Better Blueberry Muffins Shape Magazine
- Whole Wheat Pastry Flour
- ½ cup granulated sugar
- ½ cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Low Fat Buttermilk
- 1 large egg
- Canola Oil
- Vanilla Extract
- Fresh Blueberries
- Blueberry Preserves
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How to Make Better Blueberry Muffins Shape Magazine
- Preheat oven to 375°F (190°C). Line a 12-count muffin tin with paper liners.
- In a large bowl, whisk together 2 cups whole wheat flour, ½ cup granulated sugar, ½ cup rolled oats, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup 1% organic milk, 1 large egg, ¼ cup vegetable oil, and 1 teaspoon vanilla extract.
- Gently fold 1 cup fresh blueberries into the dry ingredients.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Evenly divide the batter among the prepared muffin liners, filling each about ¾ full.
- Sprinkle the remaining ¼ cup granulated sugar over the tops of the muffins.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes.
- Top each muffin with 1 teaspoon of peach preserves and 2 fresh blueberries.
- Bake for another 3-5 minutes, or until golden brown.
- Let cool completely in the muffin tin before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
60g
Fat
2g
Carbs
10g
