A simple but perfect recipe for the best healthy blueberry muffins, made with oatmeal, whole wheat flour, and cinnamon. Moist and fluffy!
- 1 1/2 cups, plus 1 tablespoon white whole wheat flour, divided
- 3/4 cup old fashioned rolled oats
- 1/2 cup lightly packed light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons non-fat milk
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Yield: 12 muffins
Preparation: 10 minutes
Cook Time: 20 minutes
- Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with cooking spray or line with paper liners, then coat the liners with cooking spray. Set aside.
- In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, Baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir by hand, just until blended.
- Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, leaving any excess flour in the bottom of the bowl. (This will prevent the blueberries from sinking to the bottom of the muffins.)
- Divide the batter between the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Store leftover blueberry muffins tip: wrap individually in plastic, place in a tiptop bag and freeze for up to two months.