Let’s be honest with ourselves. As healthy as blueberries are, the classic breakfast concoction they are commonly baked into (i.e., blueberry muffins), are not, in fact, healthy. My favorite blueberry muffins are brimming with white flour, butter, and white sugar. Mmmm, they’re so good.
But my kids and I are trying to be better about what we eat, or at least we say we are (I just had a piece of that no-bake cheesecake for breakfast—not healthy). That is why, when I saw the package of blueberries on sale, and my first instinct was to make a batch of blueberry muffins, I stopped, and rethought.
This recipe is made with all whole grains. I also sweetened them with half sugar, half agave nectar, and threw in a cup of plain yogurt and flax seed meal for good measure. They are surprisingly yummy, and you’ll feel good eating every last one.
Whole Grain and Flax Blueberry Muffins
- 1 cup quick cooking oats
- 1 cup hot tap water
- 2 cups whole wheat pastry flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 cup agave nectar or honey
- 1/2 cup organic sugar
- 1 cup plain yogurt (or soy yogurt)
- 2 eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 cup flax seed meal
- 1 pint fresh blueberries
- Preheat oven to 350 degrees.
- Spray the top of 2 standard size muffin tins with non-stick cooking spray and line with 24 paper liners. Set aside.
- In a large liquid measuring cup, combine oats and water. Set aside.
- In a medium sized bowl, whisk together flour, baking soda baking powder, and salt.
- In a large bowl, whisk together agave nectar, sugar, yogurt, eggs, vanilla, oil, and flax meal. Add in oatmeal and dry ingredients, and stir until just combined. Fold in blueberries.
- Fill liners about three fourths of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center muffins comes out clean.