In 8th grade, I took Home Ec. Now, I have a terrible memory. But, for whatever reason, there are several things about this class that I can clearly recall. We discussed the differences between deodorant and antiperspirant. We sewed square pillows (mine was kelly green). And we baked blueberry muffins.
Home Ec was a breeze for me until those blueberry muffins. I put the blueberries in with all the other ingredients, and when my partner and I mixed the batter, the berries squished and turned everything a bright blueish-purple. Only then did I consult the recipe and realize that we were supposed to fold in the berries at the very end, precisely to prevent this royal blue tragedy from happening. I couldn’t tell you the name of the teacher or who my baking partner was, but I do know that I got a C on that assignment for not following directions properly. It broke my little overachieving heart.
I don’t think I’ve baked blueberry muffins since that incident. Until last night, when I made this fabulous version from Cooking Light that weigh in at only 190 calories and 5g of fat. I basically followed their recipe to a T, but I’ll post it here, too.
Blueberry Oatmeal Muffins
Makes exactly 16 muffins
1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour
1/2 cup whole-wheat flour
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil (I used vegetable oil because it was what I had)
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries (You can also use fresh, just skip flouring them)
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
- Preheat oven to 400°.
- Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
- Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
- Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter.
- Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
I’m really happy with the way these turned out. They aren’t too sweet, but I like that. Sometimes healthy muffins are cardboardy, but these are surprisingly moist. Also the lemon zest adds a subtly bright flavor.
Since the recipe said it made 16, and I had a mini muffin pan, I thought, Why not?
Next time, I think I will:
- Not try to make mini muffins.
- Add wheat germ to the batter to make it even healthier, which I meant to do but forgot.
- Use fresh berries instead of frozen.