Lately I’ve been on the hunt for the perfect blueberry muffins. I found these, and they are AMAZING; if you’re not on Weight Watchers I highly recommend them. If you are on Weight Watchers, they’re 9 SmartPoints each and you’ll definitely want at least two, so probably not the best choice. I looked around some more and found these, but they needed a few updates and a few tweaks to become SmartPoints-friendly. PointsPlus was an awesome program, but it definitely allowed for a few more sweets than SmartPoints does! I combined those two recipes with a few miscellaneous tips from the Interwebs to get this recipe. The ingredients list is long, but most likely you have everything in your pantry already. And you can sub out whatever flours and oils you like, or leave out the flaxseed meal, use real eggs, skim milk, whatever you have on hand. Just adjust the points accordingly.
Blueberry Oatmeal Anytime Muffins
Yield: 20 muffins, 4 SmartPoints each
1 ½ cup quick oats
1 ⅓ cup white flour (or flour of choice)
2 Tbl flaxseed meal
⅛ cup sugar
½ cup brown sugar
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¾ cup coconut milk (or milk of choice)
¼ cup plain nonfat Greek yogurt
¼ cup unsweetened applesauce
4 Tbl coconut oil (or oil of choice)
1 tsp vanilla
1 egg white
1-2 cups blueberries, fresh or frozen
Preheat oven to 400° and generously grease 2 muffin tins.
Place oats in a food processor and pulse until oats resemble coarse meal. Place in a large bowl and add in flour, flaxseed, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
Rinse and dry the blueberries. Put them in a bowl and sprinkle 2-4 tablespoons of the dry ingredients mixture over them (alternately you can use additional flour). Toss until blueberries are completely coated. Set aside.
In a third bowl, whisk together the coconut milk and Greek yogurt. Add in the applesauce, oil, vanilla, egg, and egg white. Whisk to combine.
Pour wet ingredients into dry and stir until just moist. Fold in blueberry/flour mixture. Portion into 20 muffin cups (a generous ¼ cup each) and bake for 18-20 minutes or until golden brown. Let muffins cool in pans for 5 minutes and then remove. The outside of the muffin should be slightly crunchy, the inside sweet and spicy. Enjoy!