WILD BLUEBERRY MINI MUFFINS

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Recipe by Stéphanie Côté, RD

Tiny and perfect!

24 mini muffins

Prep Time: 10 minutes

Baking Time: 20 minutes

WILD BLUEBERRY MINI MUFFINS Picture

Ingredients

Whole-wheat flour: 1 cup (130 g)
Oat flakes: 3/4 cup (75 g)
Maple or brown sugar: 1/2 cup (65 g)
Baking powder: 2 tsp (10 ml)
Ground cardamom, cinnamon or coriander: 1/2 tsp (2.5 ml)
Salt: 1/2 tsp (2.5 ml)
Egg: 1, large size
Canola or other vegetable oil: 1/4 cup (60 ml)
Plain yogurt: 1 cup (250 ml)
Fresh or frozen wild blueberries: 3/4 cup (110 g)

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Place 24 paper or silicone pastry cases on a baking sheet.
  3. In a large bowl, combine flour, rolled oats, maple sugar, baking powder, chosen spice and salt.
  4. In another bowl, whisk together egg, oil and yogurt.
  5. Pour liquid ingredients over dry. Stir just enough to moisten the mixture (avoid over-stirring).
  6. Gently fold in blueberries.
  7. Spoon about 20 ml of batter into each dish (works great with an ice-cream scoop).
  8. Bake for 18 to 20 minutes, or until golden.

Wild Blue is Good for You!