Blueberry Muffins

Makes 6
Prep times: 12
Total time: 50 minutes

Ingredient for the muffins

• 3/4 cup whole wheat pastry flour
  
• 1/4 cup plus 1 tsp sugar, divided
  
• 1/4 cup quick-cooking oats (not instant)
  
• 1 tsp baking powder
  
• 1/4 tsp baking soda
  
• 1/4 tsp salt
  
• 2/3 cup lowfat buttermilk, plus
  
• 1 tbsp lowfat buttermilk
  
• 1 medium egg
  
• 1 tbsp canola oil
  
• 1/2 tsp vanilla extract
  
• 3/4 cup fresh blueberries, washed and dried
  
• Lowfat cooking spray
  

Ingredient for the topping

• 1/8 cup blueberry all-fruit spread
  
• 12 fresh blueberries, washed and dried
  

Preparing

• Preheat oven to 375 degrees F.
  
• In a large-size bowl, combine flour, 1/4 cup of sugar, oats, baking powder, baking soda, and salt
  
• Whisk together buttermilk, egg, canola oil, and vanilla in a separate bowl
  
• Toss blueberries with flour mixture. Pour wet ingredients into flour mixture and stir gently.
  
• Spray a non-stick pan with cooking spray, line a 6-count muffin pan. Divide batter evenly; sprinkle with remaining sugar.
  
• Bake until tops are just set (about 12 to 15 minutes). Remove pan from oven and top each muffin with 1/2 tsp fruit spread and 1 blueberry.
  
• Bake until golden (about 3 to 5 minutes). Cool in pan for about 10 minutes and serve.
  

Nutrition score per serving (1 muffin): 173 calories, 4 g fat, < 1 g saturated fat, 31 g carbs, 4 g protein, 3 g fiber, 46 mg calcium, 1 mg iron, 215 mg sodium