Just one more blueberry recipe and then I’ll move on to other goodies. I promise. A blueberry muffin recipe appeared in our local newspaper. They were called The Ultimate Mazama Blueberry Muffins, and the recipe originally came from a small country inn in Washington State’s Methow Valley. Calling something the “ultimate” always makes me want to see if it is my ultimate, too. Well, I don’t know if they are the ultimate blueberry muffin, but even with my taking most of the fat out, they are pretty darn good. They have a nice light texture, moist without being heavy or dense. Warning – don’t start eating these when they are still warm…you might not stop at one or two.
1/2 cup rolled oats (not the quick kind)
1/2 cup orange juice
1 1/2 cups all purpose flour
1/2 cup sugar
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 Tablespoons canola oil
6 Tablespoons unsweetened applesauce
1/4 cup egg substitute
1 cup fresh blueberries or huckleberries ( or frozen berries, thawed)
2 tablespoons of sugar
1/4 teaspoon cinnamon
Preheat oven to 400 degrees. Prepare muffin pans for 12 muffins. (The newspaper recipe called for using muffin cup liners, but I bought those nifty flexible muffin pans, so I just sprayed them with non-stick cooking spray. I love those things!)
Combine orange juice and oats in a large bowl. In a medium bowl, whick together flour, sugar, baking powder, salt, and soda. Add to the oats along with the oil, applesauce, and egg substitute. Stir until just mixed. Stir in blueberries.
Fill the 12 muffin cups evenly. Stir together the 2 Tablespoons of sugar and the cinnamon, and sprinkle over the top of each muffin. Bake for 18-22 minutes. Each muffin has about 2.3 grams of fat.