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Ingredients
| blueberries: 1 1/4 cups (fresh) |
| whole wheat flour: 1 1/4 cups (divided) |
| baking powder: 1 3/4 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| rolled oats: 1/2 cup |
| salted butter: 3 Tbl (softened) |
| light brown sugar (packed): 1/4 cup |
| eggs: 1 (slightly beaten) |
| 2% milk: 3/4 cup |
Whole Wheat Blueberry Muffins
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
9 serving(s)
Tags
- Preheat oven to 375 degrees F.
- Prepare muffin tin. This makes 6 large or 12 small muffins. (Greased, muffin papers, or lined with parchment paper.).
- Wash and drain the blueberries. Sprinkle with 1/4 cup of the whole wheat flour and gently mix to make sure each berry is coated with flour. Set aside.
- Sift together remaining flour (1 cup), baking powder, salt, and cinnamon.
- Mix oats into dry ingredients.
- Cream the butter and sugar. Mix in egg.
- Add the milk and dry ingredients to the sugar mixture. Stir just to combine. Do not over mix.
- Gently fold in the blueberries.
- Spoon into prepared muffin tin. Fill nearly full.
- Bake 15 to 20 minutes. (Test center with toothpick. Toothpick should come out clean.).