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 whole grain blueberry muffins whole grain blueberry muffins whole grain blueberry muffins
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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