BUS STOP BLUEBERRY MUFFINS

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Bus Stop Blueberry Muffins image

These mini muffins, which are just the right size for little hands, are the perfect grab-and-go breakfast for mornings when there is just not enough time. Breakfast favorites like Greek yogurt, oats, whole milk, blueberries and applesauce are combined for an easy meal that can be eaten on the way to the bus stop or school.

Provided by Food Network Kitchen

Time 1h

Yield 24 mini muffins

Number Of Ingredients 14

Nonstick cooking spray, for the muffin pan
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
1/4 cup vegetable oil
1/4 cup sugar-free applesauce
1/4 cup honey
2 tablespoons full-fat Greek yogurt
2 teaspoons pure vanilla extract
1 large egg, beaten
1 cup blueberries
1/2 cup quick-cooking oats
3 tablespoons raw sugar

Steps:

  • Preheat the oven to 425 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
  • Whisk together the whole wheat flour, baking powder and salt in a medium bowl until completely combined. Whisk together the milk, vegetable oil, applesauce, honey, yogurt, vanilla and egg in a large bowl until smooth.
  • Add the dry ingredients to the wet ingredients in 2 additions, whisking until completely smooth between each addition. Fold in the blueberries and oats. Divide the batter evenly among the cups of the prepared muffin tin, with a heaping 1 tablespoon batter per muffin. Sprinkle the tops with the raw sugar.
  • Bake until a tester inserted into the center comes out clean, 10 to 12 minutes. Transfer the pan to a wire rack to let the muffins cool for 5 minutes. Use an offset spatula to remove the muffins from the tin onto the wire rack to cool completely, about 30 minutes.

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