Kim’s Fresh Blueberry Muffins
by Kim Becker
I love a freshly baked blueberry muffin.
Juicy berries baked into a fluffy batter with a delicious crust, served warm. To me, that’s pure heaven. Along with a cup of hot coffee, it’s the most enjoyable way to start my day. Since I like to keep breakfast relatively healthy, I want to make sure they taste sweet enough to feel indulgent, yet not cross over into cupcake territory.
They should be loaded with fruit and the fat content kept to a minimum. I like my blueberry muffins to be light and airy, so I save the whole wheat flour for when I want a denser muffin. This recipe includes whole-grain oats, which ups the fiber content and provides a chewy texture without resulting in a heavy muffin. Like most muffins, they taste best the first day, but I suggest you slice one open (with a little pat of butter) and warm in the toaster oven for a second-day muffin that taste just as good as when it first came out of the oven.
1 large egg
½ cup sugar
1/3 cup vegetable oil (or melted coconut oil)
1/3 cup plain Greek yogurt
Grated lemon zest and juice from ½ lemon
1 cup unbleached flour
½ cup old-fashioned or quick oats
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 ½ cup blueberries
Turbinado sugar (optional)
Heat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.
Whisk egg, sugar, vegetable oil, yogurt, lemon zest and juice until smooth. Stir in flour, oats, baking powder, baking soda, salt, and nutmeg until fully combined. Do not overmix.
Lightly fold in blueberries. Divide between prepared muffin cups and sprinkle each with turbinado sugar (if desired).
Bake for 20-25 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool in pan on a rack for 10 minutes.
Per serving (10 servings). Amount Per Serving: Total Calories 184, Total Fat 8g, Total carb. 25g, Protein 3g
November 18, 2019
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