Whole Wheat Blueberry Oat Muffins

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Whole Wheat Blueberry Oat Muffins are packed with fruit and fiber. These muffins are the perfect weekday breakfast and they are less than 200 calories!

Whole Wheat Blueberry Oat Muffins | Bites of Bri

You know those days when you just need a break from the norm? We’ve been majorly crushing on these smoothies and have had them ummm, an embarrassing amount. Like, every day. You can totally understand that we needed to mix it up a little…hence, these muffins were born!

My sister had some friends coming to visit for the weekend and I offered to mix up some of these muffins. I have to be honest and confess that they did not receive the whole batch if you know what I mean. Hey, we just had to make sure before we offered  them to guests…

As you probably know, muffins have a bad reputation and sometimes they deserve it. Coffee shop muffins can be several hundred calories. Really, they’re often more along the lines of dessert. Not these muffins! Made with all wheat flour, these muffins contain very few ingredients and are packed with fruit! I also used coconut oil instead of vegetable oil or canola oil. So eat up! These babies are less than 200 calories!

Preheat the oven to 400 degrees. Start by gathering the dry ingredients. You’ll need to pulse the quick cooking oats in the food processor until they resemble a coarse texture. Add them to the food processor and then pulse it 5-10 times until they’re a finer texture.

Whole Wheat Blueberry Oat Muffins 15 | Bites of Bri

In a large mixing bowl, add the white wheat flour to the oat mixture along with the brown sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine.

Whole Wheat Blueberry Oat Muffins 14 | Bites of Bri   Whole Wheat Blueberry Oat Muffins 13 | Bites of Bri

In a medium sized bowl, add the beaten eggs, buttermilk, and melted coconut oil. Whisk to combine.

Whole Wheat Blueberry Oat Muffins 12 | Bites of Bri

Do you know that you can make buttermilk at home if you don’t have any on hand? To make buttermilk, take 1 scant cup of milk and add 1 tbsp of white vinegar. Allow the mixture to sit for a few minutes and then use it like you would use buttermilk!

Add the wet ingredients to the dry ingredients.

Whole Wheat Blueberry Oat Muffins 11 | Bites of Bri

Fold them together with a spatula or a spoon, but do not over mix. Over mixing at this step creates a dense, chewy, tough muffin.

Whole Wheat Blueberry Oat Muffins 10 | Bites of Bri

In a small bowl, add the frozen blueberries to 2 tbsp of flour. Toss to combine. This will help keep the blueberries from sinking to the bottom of each muffin.

Whole Wheat Blueberry Oat Muffins 8 | Bites of Bri

Fold the blueberries into the batter.

Whole Wheat Blueberry Oat Muffins 9 | Bites of Bri

Add the muffin liners to a pan and spoon the muffin batter into the liners. Fill each liner to the top. This recipe makes 16 muffins.

Whole Wheat Blueberry Oat Muffins 7 | Bites of Bri

Bake for 18 minutes and then allow them to cool before serving.

Whole Wheat Blueberry Oat Muffins 4 | Bites of Bri

Whole Wheat Blueberry Oat Muffins 3 | Bites of Bri

Whole Wheat Blueberry Oat Muffins 2 | Bites of Bri

Whole Wheat Blueberry Oat Muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Yield: 16 muffins

Whole Wheat Blueberry Oat Muffins are packed with fruit and fiber. These muffins are the perfect weekday breakfast and they are less than 200 calories!

Ingredients

  • 1 2/3 cups quick cooking oats
  • 2/3cup + 1/2 cups white wheat flour
  • 3/4 cup light brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 3/4 tsp salt
  • 1 1/2 cups low fat buttermilk (see note below)
  • 1/4 cup coconut oil, melted (canola is a good substitute)
  • 2 large eggs
  • 2 cups frozen large blueberries (fresh blueberries work too!)
  • 2 tbsp white wheat flour

Instructions

  1. Preheat the oven to 400 degrees.
  2. Start by gathering the dry ingredients. You'll need to pulse the quick cooking oats in the food processor until they resemble a coarse texture. Add them to the food processor and then pulse it 5-10 times until they're a finer texture.
  3. In a large mixing bowl, add the white wheat flour to the oat mixture along with the brown sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
  4. In a medium sized bowl, add the beaten eggs, buttermilk, and melted coconut oil. Whisk to combine.
  5. Add the wet ingredients to the dry ingredients. Fold them together with a spatula or a spoon, but do not over mix. Over mixing at this step creates a dense, chewy, tough muffin.
  6. In a small bowl, add the frozen blueberries to 2 tbsp of flour. Toss to combine. This will help keep the blueberries from sinking to the bottom of each muffin.
  7. Fold the blueberries into the batter.
  8. Add the muffin liners to a pan and spoon the muffin batter into the liners. Fill each liner to the top. This recipe makes 16 muffins.
  9. Bake for 18 minutes.

Notes

Do you know that you can make buttermilk at home if you don’t have any on hand? To make buttermilk, take 1 scant cup of milk and add 1 tbsp of white vinegar. Allow the mixture to sit for a few minutes and then use it like you would use buttermilk!

If you'd rather use fresh blueberries, you totally can! They'll work just fine in this recipe. Use the same amount.

http://bitesofbri.com/2014/03/whole-wheat-blueberry-oat-muffins/

Adapted from Cooking Light

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