A healthy breakfast doesn’t have to be dry and tasteless! Put this blueberry oatmeal muffins recipe into the oven and wake up your taste buds with an early morning smile!
It has come to my attention *insert annoyingly loud cymbal crash here* that my thighs are in no shape to see sunlight anytime in the upcoming future. Further, it has
been pounded into my head with a jackhammer been made clear to me that I need to lose 30 pounds and bring my BMI (body mass index) down to a healthy level before I attend my 30th *GULP* high school reunion in August.
I spoke with a doctor (which I recommend to anyone attempting to make a drastic change to their diet or exercise regime) and am now on a “healthier” eating plan. As I mentioned a few days ago, I have no chance of being successful if I deprive myself of carbs and sweets altogether, so smaller portion sizes and moderation have become my mantra.
What I’ve decided to do is to start posting healthier recipes. Notice that I didn’t say “flax seed, wheat germ, and other grainy and somewhat gross other stuff). I said healthIER, which means that I will post a recipe that is lower in fat, carbohydrates, and/or calories than the traditional version. It will have some nutritional benefits, but it won’t be bland, dull, or dry as my hands in the winter.
Like this wonderfully fluffy, tender, and awesome blueberry oatmeal muffins recipe. Blueberries are loaded with good-for-you antioxidants, and oatmeal is a healthy grain that can lower your cholesterol and give you some much needed fuel. You could make these even healthier by using steel-cut oats instead of traditional rolled oats, but I didn’t have any in the house.
Speaking of steel cut oats, check out this crazy delicious, healthIER recipe for carrot cake steel cut oatmeal!
These oatmeal muffins make a perfect mid-morning or afternoon snack!
And at 160 calories, they won’t budge your waistline too much… unless you eat 6 of them in a sitting or something.
Blueberry Oatmeal Muffins
- 1.5 cups all-purpose flour
- 3/4 cup rolled oats (not quick cooking)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, beaten
- 3/4 cup milk
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable or canola oill
- 1/2 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
- Grease 12 standard sized muffin cups or 36 mini muffins cups, or line them with paper liners; set aside.
- Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.
- Combine egg, milk, brown sugar, oil, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.)
- Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.
- Bake in a 375 degree F oven (350 convection) for 18-22 minutes for standard muffins or 12-15 minutes for mini muffins. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups.
Servings per Recipe 12 muffins
Serving Size: 1 muffin Calories 160
Protein 3 gm
Carbohydrate 24 gm
Cholesterol 19 mg,
Fat, total 6 gm
Saturated fat 1 gm
Dietary Fiber, total 1 gm,
Sodium 173 mg,
More delicious muffins recipes to try: