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Whole Grain Blueberry Muffins

These muffins are the essence of a new england summer, with fresh blueberries and a hint of maple syrup!

Step-by-Step Instructions

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 the blueberries into the wet ingredients, until just moistened. Do not overmix! 

Spoon the batter into the muffin tin, filling each cup just short of the top.

Bake for 18-20 minutes, until tops are browned and a toothpick comes out clean.

Remove from oven and cool for 10 minutes before removing to a cooling rack.

Prep Time: 30 Minutes

Total Time: 13-15 Minutes

Servings: 36 rolls

3 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 blueberries

Recipe provided by Whole Grains Council, an education partner of
the Home Baking Association