What We Do Eat - Healthier Blueberry Muffins

These blueberry muffins are loved in our house!  

So much so that Macey made them on her own this week!  

This recipe is a great example of moving toward healthier eating.  You can start with a good solid recipe and change it a little at a time.  Note that these muffins are not gluten free or dairy free, but with a little work they sure could be.  

Wheat-Oat Blueberry Muffins

The basic recipe: 

1 Cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1 Cup sour cream

5 Tbsp unsalted butter

1 Cup light brown sugar

1 Cup Old-Fashioned Oats

1 Cup frozen or fresh berries

     (if frozen don't defrost)
Walnuts if desired

2 tbs sugar for topping if desired

Directions:

Preheat oven to 375 degrees

Line muffin tin with liners

Combine flour, baking powder, baking soda & salt

In a large bowl beat eggs & sour cream

In medium saucepan on medium heat, melt butter & brown
     sugar together.  Beat this mixture into the egg & sour
     cream mixture

Stir in oats

Fold in flour & optional walnuts

Fold in berries 

Fill muffin cups 2/3 full

Drop a generous pinch of sugar on top of each muffin

Bake for 25-28 minutes

Cool for 5 minutes then remove from pan & finish cooling on rack

Makes 12 muffins

Changes in recipe you can make...


Not a fan of whole wheat? 
Start with 1/2 Cup whole wheat flour and 1/2 Cup regular baking flour.  Then next time you make them switch it up to all whole wheat! 


Want Healthier Yet?
Substitute a better oil such as coconut in place of the butter.
Substitute real yogurt for the sour cream - I do this in other
     recipes and it works great!
Substitute applesauce for half of the brown sugar