Jenna: Health-ified Blueberry Muffins

One of my favorite things to do in the kitchen is take a super yummy awesome recipe and tweak it to make it a bit healthier. I’ve failed many times, but my roommate and I worked on this one together and I think it came out really well. You can find the original recipe here, but below includes the alterations to make it a bit cleaner. These kept really well. I ate one for dessert the night they were made, and a few other for snacks with greek yogurt during the week.

Blueberry Oat Muffins
(The below makes 12. I personally cut it in half, but wanted to provide the full recipe)

  • 1-3/4 cups quick-cooking oats
  • 1 cup of flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon of salt
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 1/4 tablespoons of vanilla or plain greek yogurt
  • 2 teaspoons vanilla extract
  • 1 1/2 cup low fat buttermilk (we didn’t have that nonsense laying around, so we put a few squeezes of lemon juice into 1% milk and it worked fine. If you want exact, you can google replacements for buttermilk)
  • 1 1/2 cups blueberries
  1. Position an oven rack in the center of the oven and preheat oven to 400 degrees. Grease a standard 12-cup muffin pan.
  2. In a food processor or blender, pulse the oats until they resemble coarse meal.
  3. In a large bowl, whisk together the oats, flour, cinnamon, baking soda, baking powder and salt until well combined and then set the bowl aside.
  4. In a medium bowl, whisk together the brown sugar, eggs, yogurt,  vanilla, and buttermilk/milk until well blended.
  5. Add the sugar/egg mixture to the flour mixture and stir until just blended and then gently stir in the blueberries.
  6. Divide the batter equally among the prepared muffin cups of the muffin pan.
  7. Bake in the preheated oven until the tops are golden and a toothpick inserted in the center comes out clean, about 18 to 23 minutes.
  8. When they are done, remove pan from the oven and let muffins cool in the pan on a wire rack for 5 minutes, then transfer them out of the pan and onto a wire rack to cool completely.

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