Bus Stop Blueberry Muffins
- Level: Easy
- Yield: 24 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 82
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 76
- Total: 1 hr (includes cooling time)
- Active: 10 min
Ingredients
Nonstick cooking spray, for the muffin pan
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
1/4 cup vegetable oil
1/4 cup sugar-free applesauce
1/4 cup honey
2 tablespoons full-fat Greek yogurt
2 teaspoons pure vanilla extract
1 large egg, beaten
1 cup blueberries
1/2 cup quick-cooking oats
3 tablespoons raw sugar
Directions
- Preheat the oven to 425 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
- Whisk together the whole wheat flour, baking powder and salt in a medium bowl until completely combined. Whisk together the milk, vegetable oil, applesauce, honey, yogurt, vanilla and egg in a large bowl until smooth.
- Add the dry ingredients to the wet ingredients in 2 additions, whisking until completely smooth between each addition. Fold in the blueberries and oats. Divide the batter evenly among the cups of the prepared muffin tin, with a heaping 1 tablespoon batter per muffin. Sprinkle the tops with the raw sugar.
- Bake until a tester inserted into the center comes out clean, 10 to 12 minutes. Transfer the pan to a wire rack to let the muffins cool for 5 minutes. Use an offset spatula to remove the muffins from the tin onto the wire rack to cool completely, about 30 minutes.