- 1 large egg
- 1/4 cup grapeseed or other healthy oil
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4 cup
- 1 1/2 cups low fat buttermilk
- 1/2 cup orange juice
- 2 cups quick cooking oats (not instant or old fashioned)
- 1 cup whole wheat flour*
- 1 1/2 teaspoons baking soda
- 1 1/2 cups blueberries (fresh or frozen) If using frozen, keep in the freezer until ready to mix in.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F.
- If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.
- In a large bowl, whisk the egg and oil until smooth. Add the vanilla extract, cinnamon, salt, Steviacane, buttermilk, orange juice and whisk smooth.
- Add the oats and let the batter sit for 10 minutes to soften the oats. After the 10 minute rest, combine the whole wheat flour and baking soda and mix into the batter using a spatula.
- Fold in the blueberries. Fill the muffin pans 3/4 full. Do not overfill as this may cause poor rising.
- Place in the oven and bake until the center of the muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.
IMPERIAL SUGAR INSIGHT
Forget dry and crumbly health muffins! These are moist, low in fat, contain 50% less sugar and are made completely with whole grains! If desired, after baking and cooling, wrap the muffins individually in plastic food wrap and store in the freezer. Reheat in a microwave for a quick and healthy start of the day or a delicious snack at work.
Muffin pans vary greatly in size but this batch will make between 12 and 16 muffins.