Whole-Grain Blueberry Muffins

By á-24979

Deliciously dense, these muffins are made with a combination of regular all-purpose flour, whole wheat flour, and old-fashioned oats for the optimum blend of taste and healthy benefits. Blueberries, almonds, vanilla, and fresh orange add brightness, sweetness, and depth of flavor, along with essential nutrients and antioxidants

Ingredients

• 1 cup(s) old-fashioned oats, uncooked
• 1 cup(s) whole wheat flour
• 1/2 cup(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1/4 cup(s) brown sugar
• 1 tablespoon(s) brown sugar
• 1 cup(s) low-fat buttermilk
• 1/4 cup(s) fresh orange juice
• 2 tablespoon(s) canola oil
• 1 large egg
• 1 teaspoon(s) vanilla extract
• 2 cup(s) blueberries
• 1/4 cup(s) natural almonds, chopped

Preparation

Step 1

1.Preheat oven to 400 degrees F. Line 12-cup muffin pan with paper liners.

2.Grind oats in blender. In bowl, whisk oats, flours, baking powder and soda, salt, and 1/4 cup sugar. In small bowl, whisk buttermilk, juice, oil, egg, and vanilla. Stir into flour mixture; fold in blueberries.

3.Combine nuts and remaining sugar. Spoon batter into pan; sprinkle with almond sugar. Bake 22 minutes or until toothpick comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.