I’ve probably tried 3 or 4 recipes for blueberry muffins and discarded them all for various reasons, the primary one being they just didn’t taste blueberry-ish enough. I don’t care for artificially-flavored blueberry muffins you can find prepackaged…they’re horrible, IMO. And I like bakery-style ones, but they’ve always seemed more like dessert. And as you know, I’m always in search of baked goods that I can feed the kids for breakfast or snack-time and not feel like I’m loadin’ ’em up with sugar. So finally! The search is halted…I found a recipe the whole family loved.
Hearty and Healthy Blueberry Muffins
In a food processor, pulse 1 ¼ c. whole wheat flour, 1 c. rolled oats, ¼ c. flaxseed meal, ¼ c. pecans, 1 tsp. baking powder, 1 tsp. baking soda, and ½ tsp. kosher salt.
In a large bowl, whisk together 1 c. yogurt, ½ c. brown sugar, 3 T. unsalted melted butter, 1 T. orange zest plus ¼ c. orange juice, 1 egg, and 1 tsp. vanilla.
Add flour mixture to the yogurt mixture and mix just until blended.
Fold in 2 c. fresh or 8 oz. frozen blueberries (I imagine that fresh, in-season berries would be amazing, but all we had was frozen…they were very good, too.)
Fill paper-lined muffin cups and bake at 375 for 22-25 mins.
Yield: About 18 muffins