The Fabulous Baker Girl

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Blueberry Munchkin Muffins March 25, 2009

Filed under: Healthy recipes,Muffins — amynb2008 @ 1:45 am

 

Healthy Blueberry Muffins

Healthy Blueberry Muffins

Blueberry muffins are my favorite.  Which is kind of funny considering I don’ t like blueberries.  Still…there’s something really, really sastifying about a warm muffin bursting with purple berries, sweet and delicious.  Sigh…

 

I may not like blueberries, but my 4-year-old does.  Which, again, is kind of funny considering she just doesn’t like much of anything.  Luckily, however, we do share a love of blueberry muffins.  

For my nutrition class, I have been working on a project about childhood nutrition and how to avoid childhood obesity.  One of my “tips” is to use what kids love and make it heatlthier.  So…I chose to make blueberry muffins healthier.

I found this recipe for Blueberry Munchkin Muffins in Nick Jr. Family magazine in 2005.  It’s been kicking around my notebook of recipes to try for 4 years now.  I figured it was about time to try it.  I originally kept the recipe for the topping but I figured I may as well give the whole recipe a go.  

These muffins are very easy to make.  Just mix together the dry ingredients.  Mix together the wet ingredients.  Add the wet to the dry and then mix in the blueberrie (my baking class friends will recognize this as the “muffin method”).  Nothing fancy here.  Straightforward ingredients and easy preparation.  It’s a nice little recipe to get the kids involved with.  The muffins are baked in mini-muffin tins, which I think is good.  I found them not quite sweet enough for my taste so having them smaller distracts your from that.  However, this does give the blueberries a place to really shine and I found they actually taste better after they’ve cooled down.   The topping gives a nice little crunch and also offers  a bit of sweetness.  Luckily, my children didn’t seem to notice any missing sweetness at all.  Woo Hoo!!!!  In fact my 4-year-old finished hers, looked at me sweetly and sai, “Can I have another one please, mommy?”  Of course!  My 1-year-old also asked for more but did so my pointing and just saying, “Muffin”  but still managed to sound just a sweet as her sister.  

Two mini-muffins are only 90 calories and has 7 grams of fat, 2 grams of fiber, and 4 grams of protein.  Not too bad. That makes them good evn for those of us watching our figures.  These numbers are for the original recipe which calls for 6 ounces of yogurt and no flax seed.  I used 8 ounces and added a little ground flax.  I had it.  Why not use it?  Besides, I can never really follow a recipe to a T.  

 

Blueberry Munchkin Muffins
Makes 24
Topping:
1/4 cup quick cooking oats
2 tablespoons wheat germ
1 tablespoon sugar
1 tablespoon canola oil
1/2 teaspoon cinnamon
Mix together and set aside
Batter:
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup quick cooking oats
1/4 cup ground flax seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large eggs, beaten
1 8-ounce container blueberry yogurt
1/2 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup fresh blueberries
Preheat oven to 350 degrees.    Spray a mini-muffin tin with cooking spray.
Whisk together all the dry ingredients in a medium sized bowl.
Combine the eggs, yogurt, sugar, oil, and vanilla in a separate bowl.
Pour the liquid ingredients into the dry.  Stir until the dry ingredients are just moistened.
Gently stir in the blueberries.
Spoon batter into the muffin tins.  Sprinkle with topping.
Bake for 15-17 minutes, until golden and a toothpick inserted in the center comes out clean.
Transfer to a wire rack for 5 minutes.  Remove from muffin tins and cool another 5 minutes before serving.
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