Blueberries, Oats, and Cream Muffins

Serves: 5
Total Calories: 503
Yield: 12 Muffins


1 1/4 cups whole wheat flour
1/2 cup unbleached flour
1/2 cup light brown sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
3/4 cup rolled oats
1/4 cup oat bran
1 1/2 cups water
1 cup nonfat sour cream
1/2 cup honey
1 large egg
2 teaspoons grated lemon peels
1 teaspoon vanilla extract
3/4 cup firm fresh blueberries washed and patted dry


1. Preheat the oven to 375°F.

2. Sift together all the dry ingredients, except the rolled oats and oat bran, in a large bowl. Then add the rolled oats and oat bran and stir to combine. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 503
Calories from Fat: 85

This Blueberries, Oats, and Cream Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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