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Three things we look for in a muffin: 1) It’s substantial yet airy. 2) It’s chock-full of fruit. 3) It’s healthy-ish. (Translation: We don’t want to be hungry minutes after eating it.) This recipe checks all our boxes. The key ingredient is whole-wheat pastry flour, which ups the good-for-you factor and keeps them fluffy. We also put in a bunch of blueberries for a hit of antioxidants (and general deliciousness). To top it all off, the batter comes together in one bowl, making these muffins an easy fix for weekday and weekend mornings alike.
2 cups whole-wheat pastry flour
½ cup oats
1 tablespoon baking powder
½ cup sugar
½ teaspoon salt
Pinch of cinnamon
¼ cup butter, melted and cooled slightly
1¼ cups buttermilk
1 teaspoon vanilla
1 egg, lightly beaten
1½ cups blueberries
Turbinado sugar, as needed, for garnish
1. Preheat the oven to 350°F. Grease a muffin tin with nonstick spray.
2. In a large bowl, whisk the whole-wheat pastry flour with the oats, baking powder, sugar, salt and cinnamon to combine.
3. Make a well in the center of the dry ingredients, then add the butter, buttermilk, vanilla and egg. Mix to combine.
4. Gently fold in the blueberries with a rubber spatula, mixing to distribute them evenly throughout the batter.
5. Scoop the batter into the prepared muffin tin (each cup should be about ¾ full) and sprinkle lightly with turbinado sugar.
6. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool at least 10 minutes before eating.
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