Better Blueberry Muffins

By jocelynamanda

Ingredients

• FOR THE MUFFINS
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup plus 2 tsp sugar, divided
• 1/2 cup quick-cooking oats (not instant)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup plus 2 Tbsp lowfat buttermilk
• 1 large egg
• 2 tbsp canola oil
• 1 tsp vanilla extract
• 1 1/4 cups fresh blueberries, washed and dried
• FOR THE TOPPING
• 1/4 cup blueberry all-fruit spread
• 24 fresh blueberries, washed and dried

Preparation

Step 1

Preheat oven to 375. Combine flour, 1/2 cup of the sugar, oats, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk buttermilk, egg, oil, and vanilla.

Toss blueberries with flour mixture. Pour wet ingredients into flour mix and stir gently.

Line a 12-count muffin pan with paper liners or non stick spray. Divide batter evenly; sprinkle with remaining sugar.

Bake 12-15 minutes or until tops are just set. Remove pan from oven; top each muffin with 1 tsp fruit spread and 2 blueberries.

Bake 3-5 minutes more or until golden. Cool in pan for 10 minutes and serve.