Thursday, January 5, 2012

Blueberry Oatmeal Muffins

I don't really like oatmeal. I'm more of a cream of wheat girl, but the idea of a blueberry oatmeal muffin just sounded good.

I found a recipe from Elie Krieger's new book, Comfort Food Fix and used that as my starting point. I did something I rarely do. I made a recipe twice, in two days.

I made a batch of muffins, noted my modifications, then tossed them out. I didn't know there was such a thing as too moist when it comes to baked goods. Turns out, there is. After analyzing my test batch (great flavor, too moist, needs more salt, less applesauce, etc.), I picked up more blueberries and started over.

The second batch was much better all around. And maybe it's not fair to compare my muffin recipe to the original one from the book since I made several modifications, but I think my changes may have made them not only tastier, but dare I say, healthier? I added oats for texture (and fiber), a bit more salt for flavor, subbed buttermilk for regular milk to add more tang, and subbed some white sugar for brown sugar to give the muffins more complexity. I'm pretty happy with the end result.

I usually don't do a lot of low-fat baking (or cooking, for that matter) or play around with healthier substitutions. But something has got to give, other than the seams on my pants. So, I'm playing around with healthier options. And I have to say, I'm pretty optimistic that 2012 is starting off a little lighter around our house.

What lower fat/heathier substitutions do you regularly make?

Blueberry Oatmeal Muffins
adapted from Comfort Food Fix, Elie Krieger

1 cup unbleached, all-purpose flour (4 1/2 ounces)
1 cup whole-wheat pastry flour (4 1/2 ounces)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup canola oil
2 large eggs
3/4 cup natural unsweetened applesauce
1/2 cup plain low-fat yogurt
1/4 cup low-fat buttermilk
1 teaspoon vanilla extract
1 1/2 teaspoon finely grated lemon zest
1/2 cup old-fashioned rolled oats
1 1/4 cups fresh blueberries

Position a rack in the center of the oven and preheat oven to 400 degrees F. Coat a 12-cup standard muffin pan with cooking spray.

In a medium bowl, whisk together both flours, baking powder, salt, and baking soada.

In a large bowl, beat together both sugars, oil and eggs until the mixture is pale and slightly frothy. Whisk in the applesauce, yogurt, buttermilk, vanilla, and lemon zest. Add in flour mixture, mixing only until combined. Do not overmix. Fold in oats and blueberries.

Divide the batter among the muffin cups, filling them to the top. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 25 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to the 3 months.

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  1. Those look delicious! I'm definitely picking up blueberries today :)

  2. I enjoyed them mightily! As did the rest of the office, I believe, they disappeared rather quickly.

  3. Sounds delish! I love the mix of oatmeal and blueberries. Thanks for linking up at A Little Nosh.


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