Whole-Wheat Blueberry 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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