Whole-Grain Blueberry Muffins

Whole-grain Blueberry Muffin recipe.
  • Yield: 1 dozens

Deliciously dense, these muffins are made with a combination of regular all-purpose flour, whole-wheat flour, and old-fashioned oats for the optimum blend of flavor and healthful benefits.


1cup old-fashioned oats, uncooked
1cup whole-wheat flour
1/2cup all-purpose flour
2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
5tablespoons packed brown sugar
1cup low-fat buttermilk
1/4cup fresh orange juice
2tablespoons canola oil
1large egg
1teaspoon vanilla extract
2cups blueberries
1/4cup natural almonds, chopped


  1. Preheat oven to 400°F. Line 12-cup muffin pan with paper liners.
  2. Grind oats in blender. In bowl, whisk oats, flours, baking powder and soda, salt, and ¼ cup sugar. In small bowl, whisk buttermilk, juice, oil, egg, and vanilla. Stir into flour mixture; fold in blueberries.
  3. Combine nuts and remaining 1 tablespoon sugar. Spoon batter into pan; sprinkle with almond sugar. Bake 22 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.

Reprinted with permission from 400 Calorie: Vegetarian by Good Housekeeping. Hearst, 2013.


Nutritional Info *per serving

  • Calories 170
  • Fat 5 g
  • Saturated Fat 1 g
  • Cholesterol 16 mg
  • Sodium 270 mg
  • Carbohydrate 28 g
  • Protein 5 g