These whole-grain muffins are so delicious, kids will never suspect they are loaded with healthy ingredients! Each muffin contains a little over 5 grams of added sugar*, far less than you would get in a commercial variety.
*Added sugar does not include the naturally occurring sugar found in the berries and yogurt.
1 cup fresh, frozen or canned blueberries, rinsed and drained
1 ¼ cups whole wheat pastry flour
½ cup quick cooking oats
¼ cup sugar
2 teaspoons baking powder
1 cup Greek lemon yogurt
(if using the individual cartons, it will require about 1.5 containers)
¼ cup canola oil
Preheat oven to 375 degrees. Use a non-stick muffin pan or paper muffin liners. (I prefer to use the silicone mini-muffin pans). Mix flour, sugar and baking powder in large mixing bowl. In another bowl, beat eggs and mix in yogurt and vegetable oil. Stir into dry ingredients and mix lightly. Fold in blueberries. Bake 18-20 minutes or until muffin tops are browned. Loosen muffins and serve warm. They also freeze well.
Servings: 12 medium muffins or 24 mini-muffins
Connie Evers, MS, RDN, CSSD, LD
Author, How to Teach Nutrition to Kids