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The Best Blueberry Muffins

Published August 6, 2008 under Breads, Breakfasts, Farmer's Market

Breads Jamie Gates

I picked up a pint of blueberry muffins at the Farmer’s Market last week; last night I turned them into the most delicious blueberry muffins. These are the best blueberry muffins I’ve ever had; and as a bonus they are low in calories! Truly a delicious breakfast (or snack) without the guilt. Each muffin contains 169…

Prep Time: 5m
Cook Time: 20m
Yield: 16

Jump to Directions

I picked up a pint of blueberry muffins at the Farmer’s Market last week; last night I turned them into the most delicious blueberry muffins. These are the best blueberry muffins I’ve ever had; and as a bonus they are low in calories! Truly a delicious breakfast (or snack) without the guilt.

Each muffin contains 169 calories, so don’t feel bad about reaching for seconds. I found the original recipe on Cooking Light’s website, but due to the availability of ingredients in the pantry I needed to adapt it to fit my needs. Below is my adaptation. ENJOY!

Recipe Notes

If using frozen berries, toss with 2 T flour to coat.

Ingredients

1-2/3 cups quick-cooking oats
2/3 cup whole wheat flour
1/2 cup AP flour
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup fat-free sour cream
1/2 cup skim milk
1/4 cup canola oil
2 teaspoons lemon juice
2 large eggs
2 cup fresh blueberries
2 tablespoons granulated sugar

Directions

Preheat oven to 400 degrees F.
Place oats in a food processor; pulse until oats resemble coarse meal. Place in a large bowl, add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine sour cream and skim milk, stir to thin out sour cream. Add oil add eggs; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in lemon juice. Gently fold in blueberries until just combined.
Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar.
Bake at 400Â° for 18-20 minutes or until muffins spring back when touched lightly in center.
Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Ingredients: baking powder, baking soda, blueberries, brown sugar, canola oil, cinnamon, Eggs, flour, lemon juice, milk, quick cooking oats, sour cream, sugar, whole wheat flour

blueberry muffins, low calories, oat muffins

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