Whole-Wheat Blueberry Muffins
Whole-Wheat Blueberry Muffins
Photo: Liz Andrew/Styling: 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.

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12 muffins

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.

185 calories

5g fat

32g carbs

4g protein

12g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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