Healthier Blueberry Muffins
The day before my strokes, I had just picked 20 pounds of blueberries from Bowerman’s. Half to take down to my parents the next day, and half for myself. When I finally got out of the hospital, I was more than craving those berries. So I decided to use some of them to make a ‘healthier” muffin. These were delicious and I didn’t miss the extra sugar, etc. Trust me. Your family won’t either!
Ingredients
- 1 1/2 cups flour
- 1 cup oats
- 1/3 cup granulated sugar
- 2 tsps baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp clove
- pinch nutmeg
- 2 eggs
- 2 tsps vanilla
- 1/2 cup milk
- 1/3 cup canola oil
- 1/3 cup maple syrup
- 2 cups fresh blueberries
Instructions
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Pre-heat oven to 400 degrees and line 12 muffin tin with liners
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In a large bowl, mix flour, oats, sugar, baking powder, salt, cinnamon, cloves, and nutmeg
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In a medium bowl, whisk eggs and then add milk, oil, maple syrup, and vanilla extract
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Slowly add the wet ingredients to the dry
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Gently mix, just until just combined
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Gently fold in blueberries
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With an ice cream scoop, fill muffin liners with batter
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Bake for 25-30 minutes, until knife pulls clean when put in center
Take to the office, share with a friend. Enjoy!
