Prep 25 mins
Cook 15 mins
These muffins are full of flavor and wholesome goodness. They are not the typical, over-sweet muffins you might find at the grocery store or coffee shop. This recipe was inspired by THE LAUREL'S KITCHEN BREAD BOOK (1984) by Laurel Robertson.
- 1 1⁄4 cups fresh blueberries
- 1 1⁄4 cups whole wheat flour, divided
- 1 3⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 cup rolled oats
- 3 tablespoons butter, softened
- 1⁄4 cup brown sugar
- 1 egg, slightly beaten
- 3⁄4 cup 2% low-fat milk
- 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.).