Search thousands of recipes reviewed by home cooks like you.

Blueberry Muffins on Steroids

Blueberry Muffins on Steroids

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Stephanie Mayberry

Stephanie Mayberry

These cakey, moist muffins taste great and are a wonderful breakfast treat. They are low fat and low sugar. You may want to double this recipe. These muffins do not last long at all at my house!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  2. Mix oat flour, whole wheat flour, oat bran, hot cereal, cinnamon, allspice, and baking powder together in a bowl. Combine yogurt, milk, egg whites, canola oil, honey, and vanilla extract together in a separate bowl. Add yogurt mixture to flour mixture; stir to combine. Fold blueberries and pecans into batter. Spoon batter into prepared muffin cups.
  3. Bake muffins in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

abirleffi
1

abirleffi

5/2/2013

These were very healthy, hearty and yummy. Nest time I might add a little more sweetener in them, although these were great with a little butter and honey. The only changes I did was use greek yogurt (that's what I had) and replaced one cup of the hot cereal with a mixture of almond meal, millet, bean flour and flax. I doubled the batch so it didn't make that much of a difference I just wanted to use up some ingredients. My one year old son enjoyed these too!

MicheleG
0

MicheleG

9/21/2014

I tweaked this recipe to make it wheat-, dairy-, and sugar free and to use ingredients I had on hand. I used all oat flour and used rolled oats instead of oat bran. I used ground flax instead of the flax cereal. I used coconut yogurt instead of the vanilla yogurt. I used almond milk instead of skim milk and I used whole eggs instead of egg whites. I used a half cup of unsweetened applesauce instead of the canola oil and honey. Iused walnuts instead of pecans and I sprinkled a few more blueberries on top of each muffin for added sweetness. I made 20 muffins instead of 12 and I had to bake them for longer than 20 minutes but they were pretty good! I will try them again with some of the ingredients listed when I'm not on an elimination diet!

Similar recipes