Rating: 4 stars
1 Ratings
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Introduce baby to this family favorite made even more healthy by adding whole-wheat flour and oatmeal. Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step.

Jennifer Martinkus
Recipe by Oxmoor House June 2010

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Recipe Summary

Yield:
16 adult servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Place oats in a food processor; pulse 5 to 6 times 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 to oats in bowl; stir well with a whisk. Make a well in center of mixture.

  • Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring 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 at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Serve warm or at room temperature.

  • For baby: Serve 1/2 to 1 cooled muffin.

Source

Cooking Light First Foods

Nutrition Facts

190 calories; fat 5g; saturated fat 0.6g; mono fat 2.4g; poly fat 1.2g; protein 4.2g; carbohydrates 33.3g; fiber 2.4g; cholesterol 23mg; iron 1.6mg; sodium 248mg; calcium 74mg.
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