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Multi-Grain Blueberry Muffins

You know what?  These muffins are good.  Real good.

What you don’t see in the picture are the four muffins I’ve eaten already.  And it’s been less than 12 hours since I made ‘em.  Must…not…eat…another…one…  Aghhh!  I can’t win this fight.

Thankfully, they’re supposed to be healthy, so I don’t feel too bad about myself.  Yep, these muffins have cornmeal, oatmeal, and flax meal in them, and they taste YUMMY!  They’re moist, healthy, and delicious, with a complex flavor from honey as a sweetener and the genius addition of lime zest.

They have less fat added than usual muffins, just 1/4 cup of heart-healthy canola oil, and a bright kick of antioxidants from organic blueberries!

They come from this cookbook that I picked up at the bargain rack at Barnes&Noble.  I don’t always find good books there, but the James Beard Foundation Award was quite a recommendation.  And it was pretty bargain-priced.

I made hardly any changes to the recipe.  I just subbed blueberries for the raspberries, and flax meal for the wheat bran.  Flax meal does have a bit of an aftertaste, so you might want to go the wheat bran route if you don’t like it.

Multi-Grain Blueberry Muffins
Adapted ever so slightly from The New Mayo Clinic Cookbook

1/2 cup quick cooking rolled oats
1 cup low-fat milk or soy milk
3/4 cup all-purpose flour
1/2 cup cornmeal
1/4 cup wheat bran or 1/8 cup flax meal
1 tbsp baking powder
1/4 tsp salt
1/2 cup honey
1/4 cup (scant) canola oil
zest of one lime
1 egg
3/4 cup blueberries

Preheat oven to 400 F.

In a microwave-safe bowl, mix oats and milk together and microwave on high for about 3 min until oats are cooked. Or cook them on the stovetop if, like me, you don’t own a microwave.

Whisk together flour, cornmeal, wheat bran/flax, baking powder and salt. On top of the combined dry ingredients, dump the cooked oats, honey, oil, lime zest, and egg. Mix just until combined. Fold in blueberries.

Grease a 12-hole muffin tin or line with muffin liners. Divide batter into muffin holes. Bake 16-18 minutes, or until gently browned on the top and a tester inserted into muffin comes out clean.

Cool and enjoy! (They’re really good warm).

6 comments to Multi-Grain Blueberry Muffins