Whole Wheat Blueberry Muffins

Name: Whole Wheat Blueberry Muffins
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6-12 muffins, 6 serving(s)
Ingredients: 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

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Recipe by wood stove stoker

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.

READY IN: 40mins

SERVES: 6

YIELD: 6-12 muffins

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.).

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