Whole Grain Blueberry Muffins


Whole Grain Blueberry Muffins

Courtesy of: Oldways, oldwayspt.org
Servings 12


  • 3 tablespoons canola oil
  • 1/2 cup pure maple syrup
  • 1 cup plain low-fat yogurt regular or Greek
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/3 cups whole wheat pastry flour
  • 1 cup rolled oats
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup fresh or frozen blueberries


  • Preheat oven to 400 F and prepare a 12-cup standard muffin tin with spray, butter and flour, or paper baking cups.
  • Measure the oil into a measuring cup, then add the maple syrup. (The syrup slips easily from the measuring cup due to the oil.)
  • Pour oil and syrup into a large bowl, then add yogurt, egg and vanilla. Beat vigorously with a spoon or whisk until everything is well mixed.
  • In a separate bowl, thoroughly combine all dry ingredients except the blueberries.
  • Then stir the dry ingredients and blueberries into the wet ingredients until moistened. Spoon the batter into the muffin tin, filling each cup just short of the top.
  • Bake 18-20 minutes until tops are browned and a toothpick comes out clean. Remove from oven and cool 10 minutes before removing to a cooling rack.


Nutrition information: 170 calories; 4.5g fat; 270mg sodium; 27g carbohydrates; 5g protein.