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Muffin to It
A breakfast that won't weigh you down
Erin McDowell
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.
Makes 12 muffins
Start to Finish: 50 minutes
Ingredients
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
Directions
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.
Finishing Touches
It's the details that count! Try these tips
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Want a bite-sized breakfast? Use a mini-muffin tin and reduce the baking time to 7 to 9 minutes.
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Fresh blueberries are nearly in season, but if you can’t get your hands on them, frozen ones work well too. Just toss the berries with 3 tablespoons flour before adding them to the batter.
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