Whole Grain Blueberry Muffins
Blueberry muffins used to be my favorite food, before avocados claimed that position (crazy that such a time existed!). I still, however, have a soft spot for these delicious muffins 🙂 . Enjoy this easy, whole grain version of one of my favorites!
<3 Dena
Whole Grain Blueberry Muffins
These blueberry muffins are fluffy and delicious yet still nutritious. Enjoy toasted with nut butter for a light breakfast or as a snack. Recipe sponsored by Pereg.
Servings: 12 muffins
Ingredients
- 1 cup white whole wheat flour
- 1 cup Pereg oat flour
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup skim milk
- ½ cup (1 stick) Earth Balance, melted
- ⅓ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1¼ cup blueberries, fresh or frozen
- Turbinado cane sugar, for topping (optional)
Instructions
- Preheat oven to 350°F. Line a 12-muffin pan.
- In a medium mixing bowl, combine the white whole wheat flour, oat flour, baking powder, nutmeg and salt with a wooden spoon. Set aside.
- In a large mixing bowl, mix the skim milk through the vanilla together.
- Add the dry ingredients to the wet ingredients in several additions, mixing until just combined. Gently stir in the blueberries with a spatula.
- Use two tablespoons to fill muffins 3/4 of the way full. Sprinkle with turbinado cane sugar if desired. Bake muffins for about 30 minutes. Rotate the pan after 15 minutes. Let muffins cool for at least 5 minutes before serving.
Notes
Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!
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