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Whole-grain blueberry muffins

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Recipe Ingredients

  • 1 cup oats, uncooked
  • 1 cup whole-wheat flour
  • ½ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • ¼ cup plus 1 tbsp brown sugar
  • 1 cup low-fat buttermilk
  • ¼ cup fresh orange juice
  • 2 tbsp canola oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups blueberries
  • ¼ cup almonds, blanched and chopped

Recipe Directions

  1. Preheat oven to 200°C. Line a 12-cup muffin pan with paper liners.
  2. Grind oats in blender. In a bowl, whisk oats,  flours, baking powder, bicarbonate of soda, salt and ¼ cup sugar. In a small bowl, whisk buttermilk, juice, oil, egg and vanilla. Stir into flour mixture; fold in blueberries.
  3. Combine nuts and remaining sugar. Spoon batter into pan; sprinkle with almond sugar. Bake for 20 minutes or until toothpick comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan; cool completely.

Each Serving About 710kJ, 5g protein, 28g carbohydrate,  5g total fat (1g saturated),  3g fibre, 16mg cholesterol.

Each Serving:

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