A Tasty Treat

I ran across a great little recipe this week that I just couldn’t keep secret. Instead of letting those devilish (and calorie heavy) little pastries and scones tempt me at the coffee shop, I whipped up these fun muffins that were featured in one of my coffee table reads. SO good! I encourage you to put on your apron and be delighted.

Better Blueberry Muffins

• Makes 12
• Prep time: 20 minutes
• Total time: 50 minutes

Ingredients

(Muffin batter)

• 1 1/2 cups whole-wheat pastry flour
• 1/2 cup plus 2 teaspoons sugar, divided
• 1/2 cup quick cooking oats (not instant)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons lowfat buttermilk
• 1 large egg
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh blueberries washed and dried

(Topping)

• 1/4 cup blueberry all-fruit spread
• 24 fresh blueberries, washed and dried

Directions:

Preheat oven to 375 degrees. Combine flower, 1/2 cup of the sugar, oats, baking powder, baking soda in a large bowl. In another bowl, whisk buttermilk, egg, oil, and vanilla. Toss blueberries with flour mixture. Pour wet ingredients into flour mixture and stir gently. Line a 12-count muffin pan with paper liners (or spray nonstick pan with cooking spray). Divide batter evenly; sprinkle with remaining sugar. Bake 12 to 15 minutes or until tops are just set. Remove from oven; top each muffin with 1 teaspoon fruit spread and 2 blueberries. Bake 3-5 minutes more or until golden. Cool in pan for 10 minutes and serve.

Pair with your favorite cup of joe and enjoy!

Source: July 2010 SHAPE magazine