Lemon Blueberry Oat Bran Muffins

A recipe by Ania Catalano

Sweet, plump blueberries are at their best in the summertime, yet this recipe is sure to please any time of year. There’s nothing quite as delectable as biting into a steaming blueberry muffin for a unique taste sensation. Imagine little bursts of blueberry juice amidst the light, fluffy, not-too-cakey sweetness of muffins with a hint of citrus zest. Even better? These whole grain muffins, sweetened with Ohgave!, are more healthful than the traditional variety. And they’re quick and easy!

Yield: 1 dozen muffins

Muffins:
1 ½ cups sprouted spelt flour
1 cup oat bran
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 eggs (or 4 egg whites or egg substitute)
½ cup Ohgave! nectar
¼ cup canola oil
¾ cup unsweetened soymilk (or 1% low fat milk)
1 teaspoon vanilla extract
Zest of 1 lemon
1 ½ cups fresh or frozen blueberries

Oat Topping:
1 cup oatmeal
2 tablespoons ground flax seeds
1 teaspoon cinnamon
¼ cup light Ohgave! nectar

Preheat oven to 375 degrees. Prepare oat topping by mixing together all ingredients. Set aside. In a medium bowl, combine the flour, oat bran, baking powder and baking soda. In a separate bowl mix together eggs, agave nectar, canola oil, milk, vanilla extract and lemon zest. Add the wet ingredient mixture to the dry ingredients and mix until just combined. Fold in blueberries. Spoon batter into paper lined muffin cups and sprinkle liberally with oat bran topping. Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.