If you’ve tried any of the other recipes I’ve recommended, you know I don’t mess around. To pass muster in my kitchen, recipes have to be easy to make and delicious.
This blueberry oat muffin recipe is both of those things, plus low on sugar and high on fiber. They aren’t as sweet as the blueberry muffins you make from a box, but they’re much healthier.
Tasty as is, you could also add a dab of natural, low-sugar jam (like the humongous Costco jar of low-sugar jam in my frig right now – yummy and doesn’t use any artificial sweeteners, just less sugar added) to these breakfast treats.
This is the modified version of the Oatmeal Cranberry Muffin recipe taken from The Carb Lovers Diet Pocket Guide.
Sunday Morning Blueberry Oat Muffins
1-1/2 c. old-fashioned rolled oats
3/4 c. all-purpose flour
3/4 c. whole wheat flour
1/3 c. sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. water
1/2 c. oil
1/2 c. applesauce (I use a no-sugar-added, pomegranate-flavored apple sauce cup – one snack cup is the perfect amount)
1 c. fresh blueberries
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray or add in liner cups.
Combine dry ingredients – oats, flours, sugar, baking powder and spices – in one bowl and mix.
In another bowl, whisk together the water, oil, applesauce and eggs. Add the dry ingredients to the wet ingredients and stir until combined. Then stir in the blueberries.
Fill muffin cups and bake in oven for 30 minutes or until a toothpick in the center comes out clean and the tops are golden brown.