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Blueberry Superfood Muffins
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prep time: 15 mins
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cook time: 20 mins
Ingredients
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Serves 12
½ cup old-fashioned rolled oats
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1 cup walnuts
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1 cup + 1 tablespoon all-purpose flour
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½ teaspoon ground cinnamon
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¼ cup yellow cornmeal
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3 tablespoons canola or vegetable oil
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¼ cup flaxseed meal
1 tablespoon baking powder
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1 egg
1 cup low-fat buttermilk
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⅛ teaspoon salt
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2 tablespoons unsweetened applesauce
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1 cup fresh or frozen blueberries
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¼ cup sugar
Directions
Step 1.
Heat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Step 2.
Buzz the oats in a food processor until ground to the texture of coarse flour. Transfer them to a medium bowl
and stir in the 1 cup of flour; the cornmeal, flaxseed meal, baking powder, and salt; and 2 tablespoons of the
sugar. Set the flour mixture aside.
Step 3.
Combine the walnuts, the cinnamon, 1 tablespoon of the oil, and the remaining 2 tablespoons of sugar and 1
tablespoon of flour in the food processor; grind with short pulses until coarsely chopped. Set the nut mixture
aside.
Step 4.
In a small bowl, stir together the egg, buttermilk, applesauce, and remaining 2 tablespoons of oil. Add this to
the flour mixture and stir briefly. Fold in the blueberries just until the batter is moistened (a few lumps will
remain).
Step 5.
Spoon the batter into the prepared muffin cups until each is two-thirds full. Sprinkle the nut mixture over top.
Bake until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15
to 20 minutes.
Step 6.
Cool the muffins in the pan on a rack for 10 minutes. Remove them from the pan to cool completely on the
rack.
Tip: To make these muffins even more super, add 2 tablespoons of heart-healthy chia seeds along with the
walnuts. Look for chia seeds near the other nuts, seeds, and grains in the natural-foods section of your
supermarket.
Nutrition (Per Serving)
Calories
Protein
Carbohydrates
Fat
Cholesterol
Sodium
Dietary Fiber
200 cal
5g
23 g
11 g
19 mg
177 mg
2g