My husband has been doing really strange things lately like making cookies and
muffins, making dinner, doing laundry, and changing diapers.
It might be due to the fact that I’ve had a bum back the last few days and he’s been forced to do practically everything around here while I lay on the couch. Something I could get used to.
Considering Brett rarely never bakes and on the rare occasion he does cook, it usually includes baked chicken doused in Tabasco sauce, I was pleasantly surprised to see him in the kitchen whipping up a batch of my favorite chocolate chip cookies on Saturday and then these Blueberry Muffins on Sunday.
Okay, I helped with the muffins just a teensy bit…even though they are pretty simple.
We found this recipe for a slightly healthier blueberry muffin and loved the result. They are loaded with blueberries, soft and fluffy, and have a light sprinkle of sugar on top to add the perfect touch of extra sweetness.
I’m not sure which was better, the muffins or laying on the couch eating the muffins while Brett did the dishes?
1 cup rolled oats
1 1/2 c. whole wheat flour
1/2 c. packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg, room temp
1 c. + 2 tbsp low-fat buttermilk (or about 1 cup low-fat milk + 1 tbsp vinegar)
3 tbs. vegetable oil
1 tsp pure vanilla extract
2 cups fresh or frozen blueberries
1 tbsp granulated sugar
Preheat oven to 400.
In a blender or food processor, grind 1 cup oats until fine.
In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda and salt.
In a small bowl, whisk egg, buttermilk, oil, and vanilla until evenly combined.
Stir wet ingredients into dry ingredients (don’t over mix) then gently fold in blueberries.
Line muffin pan with liners or spray with Pam. Spoon batter into cup 3/4 full. Sprinkle tops with a pinch of sugar.
Bake for 20-22 minutes (or until toothpick comes out clean). Enjoy warm or store in air tight container once cooled.
source: Good Housekeeping