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Multigrain Blueberry & Ginger Muffins

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Multigrain Blueberry and Ginger Muffins

These multigrain muffins are great for breakfast or snack. Oats, whole wheat flour and cornmeal with fresh or frozen blueberries, plain yogurt and ground ginger make these muffins tasty yet healthy.

 

Yield

12 servings

Prep

9 min

Cook

25 min

Ready

34 min
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups whole-wheat flour
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½ cup rolled oats
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½ cup cornmeal
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2 teaspoons ginger
ground
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 ½ cups yogurt, low-fat
plain
½ cup honey
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cup vegetable oil
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1 large eggs
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1 cup blueberries, unsweetened, frozen
wild
*

Ingredients

Amount Measure Ingredient Features
473 ml whole-wheat flour
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118 ml rolled oats
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118 ml cornmeal
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1E+1 ml ginger
ground
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5 ml baking powder
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5 ml baking soda
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355 ml yogurt, low-fat
plain
118 ml honey
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79 ml vegetable oil
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1 large eggs
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237 ml blueberries, unsweetened, frozen
wild
*

Directions

Preheat oven to 400℉ (200℃). Line a 12 cups muffin pan with paper liners.

In a large bowl, combine flour, oats, cornmeal, ginger, baking powder and baking soda. In another medium bowl, whisk yogurt, honey, oil and egg.

Made a well in the dry ingredients and pour in the wet ingredients. Stir until dry ingredients are just moistened.

Add frozen blueberries, gently stir just until combined. Do not over mix. Divide the batter evenly between the lined muffin cups.

Bake 20 to 25 minutes or until the tops spring back lightly when touched. Serve warm or at room temperature. undefined



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 23331% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 77mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 14%
Sugars g
Protein 13g
Vitamin A 1% Vitamin C 1%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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