Health Nut Blueberry Muffins

(from rosie’s recipe box)

Can use all whole wheat flour instead of a mixture. Can use 1/2 cup applesauce in place of the bananas and omit oil.

lemon juice/skim milk instead of buttermilk (put 1 Tablespoon lemon juice in a cup measure, fill the cup with skim milk. I also add: 1 tsp cinnamon and 1/2 tsp nutmeg (YUM!) and 1/2 cup raspberries (in addition to the 1 cup blueberries). The raspberries make it SOOOO delicious! I rip each one in 2 or 3 pieces to spread ’em out and prevent the muffins from falling apart.

Source: allrecipes.com

Serves 12 people

Categories: Breakfast, bread, not tried

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup white sugar
  • 1/4 cup oat bran
  • 1/4 cup quick cooking oats
  • 1/4 cup wheat germ
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries
  • 1/2 cup chopped walnuts
  • 1 banana, mashed or 1/2 cup applesauce
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon vegetable oil (can omit if using applesauce)
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.

  2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

  3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Email to a friend | Print this recipe | Back