Healthy Blueberry Muffin Recipe

Written by Greg

School is out, and the kids are home for the summer. So begins the battle between Mom and kids over eating healthy food. Today she was trying to decide on some muffins for breakfast, when she cooked up the following recipe for a healthy blueberry muffin. This recipe is low in calories, and utilizes oat flour in place of white flour, which provides the benefits of fiber and protein.

New Healthy Blueberry Muffin Recipe

Ingredients

1 cup oat flour
1 cup rolled oats
3 tsp baking powder
1 tsp baking soda
1/2 cup sugar
2 tsp lemon zest
1 egg
1/3 cup vegetable oil
3/4 cup 2% milk
1 cup blueberries (thawed frozen, or fresh)

Combine everything except the blueberries in a large mixing bowl and mix with a whisk. Don’t use a mixer, as it will chop up the rolled oats. Cover the bowl and set it aside for 10 minutes to allow the batter to thicken. Once complete, fold in the blueberries with a spoon. Grease a muffin pan with baking spray and fill 2/3 full with batter.

Preheat oven to 400 degrees Fahrenheit and bake for 15-20 minutes until golden brown. Makes 6 jumbo muffins (or 12 regular size muffins).

Nutritional: Calories: 234, Fiber: 3-grams, Protein: 4-grams. (Cut the numbers in half if you make 12 regular size muffins.)

I had one of these last night, and can attest to the fact that they’re very tasty. The lemon zest gives them a fresh, zip that is a nice substitute for a lot of sugar or oil.

If you’re looking for other ideas for muffins or other baked goods that are healthy and gluten-free, check out Wheat and Gluten Free Baking Recipes.