Wednesday, July 11, 2018

Healthy Blueberry Muffins

  On the Menu today : 

  • 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 nonfat 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)

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  mix together. Toss blueberries with 1 T spoon flour and Add to mixture. 

Prepare muffin tins and divide batter between cups. Bake at 400 degrees for 18 to 20 minutes or until done, 

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