The cold weather is here to stay. It’s baking season too. So, double the reason to crank up the oven and get baking. And the kids are super happy with the side effect of this, yummy, tasty and healthy snacks.
I had some blueberries in the fridge. The choice was blueberry ice cream or blueberry muffins. The choice was obvious – Oats and Blueberry whole wheat muffins.
Ingredients
- Makes 12
- 1 ½ Cups Whole Wheat Flour
- 3/4 Cup Rolled Oats
- 1/2 Cup Brown Sugar
- 1 Tablespoon Baking Powder I Prefer Aluminum Free
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1 Cup Milk
- 1/4 Cup Unsalted Butter Melted and Cooled
- 2 Large Eggs at Room Temperature
- 2 Teaspoons Vanilla Essence
- 1/2 Cup Blueberries Fresh
Preparation
Prep: 10 minutes
Cooking: 20 minutes
- Preheat the oven to 400 degrees F. Line a muffin tray with paper liners, then coat the liners with some oil. Set aside.
- In a large mixing bowl, stir together 1 ½ cups 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 centre of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.
- Gently toss the blueberries with 1 tablespoon flour, then fold them into the batter. (This will prevent the blueberries from sinking to the bottom of the muffins.)
- Divide the batter among the prepared muffin cups.
- Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the centre, comes out clean.
- Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- If you like you can increase the quantity of the blueberries to 1 cup.
