Blueberry Muffins

I am always searching for great, easy muffin recipes. My criteria? Great flavor and texture, fairly healthy and not too sweet. This way they can be eaten for breakfast, a snack, or even a guilt free dessert!

And blueberry muffins just happen to be one of my favorites. But with so many recipes out there, it is always difficult to choose the right one. So, I combined elements from many recipes that sparked my interest and this was the result.

These blueberry muffins fit the bill perfectly! Despite the oats and whole wheat flour which can usually make muffins pretty dense, these ones have a really nice soft texture because of the yogurt and buttermilk. They are a perfect sweetness for me with just 1/2 cup of honey, but if you like your muffins sweeter, you could add another 1/4 cup.

Make a big batch and share them, freeze them, or eat them all yourself... I will leave that up to you!

Blueberry Muffins

Makes 12 muffins

Wet Ingredients:

2 Eggs

1/3 cup Canola Oil

1/2 cup Honey

1 1/4 cup Plain Yogurt (I used low fat, but you could use whatever kind you have)

1/3 cup Buttermilk

1 tbsp Orange Zest

Dry Ingredients:

1 cup Whole Wheat Flour

1 cup White Flour

1/2 cup Old Fashioned Oats

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Salt

1 1/2 cup Frozen Blueberries

1 tbsp Flour

Preheat the oven to 375 degrees. Grease or line a muffin tin and set aside.

In a large bowl, whisk together all wet ingredients. In a separate bowl, mix together all dry ingredients. Add the dry to the wet, stirring until just mixed. Toss the frozen blueberries in the tablespoon of flour and stir into the mixture immediately.

Spoon the mixture into the prepared muffin tin, filling each cup just over 3/4 full. Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack.