This is my signature biryani recipe, as my mother has dubbed it. It’s healthy and has half of the calories of a normal take-away so that’s a bonus!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 14 |
| Yield: | 14 large muffins |
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup oats
- ½ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup applesauce
- 6 ounces Greek yogurt
- ¼ cup skim milk (Optional)
- 3 tablespoons vegetable oil
- 1 egg
- 2 tablespoons skim milk, or as needed (Optional)
- 1 cup blueberries, or more to taste
- ⅔ cup coarsely chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- Combine flour, oats, brown sugar, baking powder, and salt in a large bowl; stir in applesauce, yogurt, 1/4 cup skim milk, vegetable oil, and egg. If the dough us a bit too dry, add extra milk 1 tablespoon at a time. Batter should be about the consistency of a thick oatmeal.
- Fold blueberries and walnuts into the batter. Spoon into prepared muffin cups until almost full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
- The recipe could be easily modified to reduce the fat content (add more applesauce and use less oil) and you could use less sugar if you don’t have a sweet tooth.
- Either plain or flavored Greek yogurt can be used.
- If you taste the batter before you bake, don’t be worried about the yogurt taste. Once baked, there is little to no trace of the yogurt. Plain or flavored yogurt will work fine in this recipe.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 207 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I love the chewy texture of these healthy muffins. I made a few mods – 1 tsp cinnamon, half wheat and half white flour. I also added a sprinkle of sparkling sugar on top before baking. These are a keeper!
For a healthy muffin, these are top notch! I served them to several 9-13 year olds and they were a hit with everyone. I substituted 1/2 C white flour for 1/2 C of the whole wheat flour and olive oil instead of vegetable oil. I also used frozen blueberries. I will definitely make these again!
I added some cinnamon, and since I had sweetened applesauce to use, I put only 1/4 c. brown sugar, and they are just right on sweetness. A delicious and healthy recipe – love the inclusion of Greek yogurt!
7.4.19 … .https://www.allrecipes.com/recipe/254937/superfood-blueberry-muffins/ … ‘Used 1c wheat,1/2c white flours; added 1/2c more berries & a little vanilla. Sweet enough, light enough, but not wowing. I lightly sprayed m’paper liners & only had minor sticking.- mostly the berries.
Delicious, healthier recipe for a blueberry muffin! My almost three year old and I eat them right up! I try to stick to the recipe to review it, but a couple minor changes here…. 1. I used whole milk not skim, as that’s what we have and use and I believe whole is actually healthier for you anyways. 2. I used 1.5 cups of blueberries and no walnuts. We’re just not that into nuts in breads/muffins.
I made a lot of modifications to this recipe. Based on the previous review that said the muffins were too dense, I used self-rising flour instead of whole wheat. I realize that reduces the nutritional value, but the muffins had to be tasty, too. I added a bit of ground flaxseed, left out the oil, and increased the milk. I subbed pecans instead of walnuts, because that’s what I had on hand. Oh, and I made some with chopped apple instead of blueberry. All in all, they turned out well.
These were a little too heavy for my liking, and they stuck to the muffin papers. They are a nice option for those who are into healthier muffins, as they are not overly sweet.