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Blueberry Muffins on Steroids

Stephanie Mayberry

"These cakey, moist muffins taste great and are a wonderful breakfast treat. They are low fat and low sugar. You may want to double this recipe. These muffins do not last long at all at my house!"
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Ingredients

40 m servings 248 cals
Original recipe yields 12 servings (1 dozen muffins)

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  2. Mix oat flour, whole wheat flour, oat bran, hot cereal, cinnamon, allspice, and baking powder together in a bowl. Combine yogurt, milk, egg whites, canola oil, honey, and vanilla extract together in a separate bowl. Add yogurt mixture to flour mixture; stir to combine. Fold blueberries and pecans into batter. Spoon batter into prepared muffin cups.
  3. Bake muffins in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts


Per Serving: 248 calories; 10.7 g fat; 35.3 g carbohydrates; 8.9 g protein; < 1 mg cholesterol; 74 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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These were very healthy, hearty and yummy. Nest time I might add a little more sweetener in them, although these were great with a little butter and honey. The only changes I did was use greek y...

Turned out good.

Dense and tasteless. I'm a firm believer that healthy food doesn't have to taste bad, but, well, these do. They need salt for sure at least a tsp. I added a couple tbsp of melted butter after I ...

I tweaked this recipe to make it wheat-, dairy-, and sugar free and to use ingredients I had on hand. I used all oat flour and used rolled oats instead of oat bran. I used ground flax instead of...