Healthy Blueberry Muffins
I have a weakness for blueberry muffins. In fact, I’ve been known to get in the car and make a trip just for a blueberry muffin and a coffee.
I wanted to make a more heart-healthy and wholesome blueberry muffin, and I think this recipe fits the bill without sacrificing any of that delicious blueberry muffin flavor that I crave!
This blueberry muffins recipe features many heart-healthy ingredients including fiber-filled oats, whole wheat flour, and flax meal, as well as antioxidant rich walnuts and blueberries.
I even used additive and cholesterol free Mazola corn oil in these wonderful, healthy muffins. I baked this blueberry muffins recipe with my mom, and she told me that her father was a big fan of Mazola corn oil when she was a child. She said it was the only oil he used.
While I’m a huge fan of blueberry muffins, you could substitute your favorite fruit in this recipe—any fruit would taste great.
These do not taste like healthy muffins, they are moist and delicious. You’re going to love them. If you’re interested in cooking and baking with Mazola Corn Oil, you can check out some great recipe ideas on their website. I hope you enjoy these muffins!
A new study shows Mazola Corn Oil lowers cholesterol more than extra virgin olive oil. Try it today for sautéing, stir frying and baking. Go to Mazola.com to learn more.
Disclosure: Compensation was provided by Mazola via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Mazola.
Healthy blueberry muffins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/2 cup quick cooking oats
1/4 cup flax meal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
1 cup low fat buttermilk
1 tablespoon Mazola Corn Oil
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Line 12 cup muffin pan with muffin papers.
2. In a large bowl, mix all-purpose flour, whole wheat flour, sugar, oats, flax meal, baking powder, baking soda and salt. Stir in the blueberries and walnuts.
3. In a separate bowl, stir together the mashed banana, low fat buttermilk, egg, corn oil and vanilla. Pour the wet ingredients into the bowl of dry ingredients and mix just until blended. Spoon into muffin cups and fill to the top (or nearly to the top) as these muffins don’t rise substantially.
4. Bake for 15 to 18 minutes, or until the tops of the muffins spring back when lightly touched.