Whole-Wheat Blueberry Muffins

By Coldsnap46

A breakfast that won't weigh you down. Three things we look for in a muffin: 1) It's substantial yet airy. 2) It's chock-full of fruit. 3) It's healthy-ish. (Translation: We don't want to be hungry minutes after eating it.) This recipe checks all our boxes. The key ingredient is Whole-Wheat pastry flour, which ups the good-for-you factor and keeps them fluffy. We also put in a bunch of blueberries for a hit of antioxidants (and general deliciousness). To top it all off, the batter comes together in one bowl, making these Muffins an easy fix for weekday and weekend mornings alike. --A PureWow Original Recipe

Ingredients

• 2 cups whole-wheat pastry flour
• 1/2 cup oats
• 1 tablespoon baking powder
• 1/2 cup sugar
• 1/2 teaspoon salt
• Pinch of cinnamon
• 1/4 cup butter, melted and cooled slightly
• 1 1/4 cups buttermilk
• 1 teaspoon vanilla
• 1 egg, lightly beaten
• 1 1/2 cups blueberries
• Turbinado sugar, as needed, for garnish

Details

Servings 12
Cooking time 50mins
Adapted from purewow.com

Preparation

Step 1

Directions

1. Preheat the oven to 350 Degrees F. Grease a muffin tin with nonstick spray.

2. In a large bowl, whisk the whole-wheat pastry flour with the oats, baking powder, sugar, salt and cinnamon to combine.

3. Make a well in the center of the dry ingredients, then add the butter, buttermilk, vanilla and egg. Mix to combine.

4. Gently fold in the blueberries with a rubber spatula, mixing to distribute them evenly throughout the batter.

5. Scoop the batter into the prepared muffin tin (each cup should be about 3/4 full) and sprinkle lightly with turbinado sugar.

6. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool at least 10 minutes before eating.