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Healthy Blueberry Muffins
from Well Plated

Name: Healthy Blueberry Muffins
Prep time: 10M
Cook time: 20M
Total time: 30M
Ingredients: 2 teaspoons pure vanilla extract; 1 ½ cups, plus 1 tablespoon white whole wheat flour, divided; ¾ cup old fashioned rolled oats; ½ cup lightly packed light brown sugar; 1 tablespoon baking powder (I prefer aluminum free); ½ teaspoon ground cinnamon; ½ teaspoon kosher salt; 1 cup plus 2 tablespoons non-fat milk; ¼ cup unsalted butter, melted and cooled; 2 large eggs, at room temperature; 1 cup fresh or frozen blueberries (do not thaw if frozen)

Ingredients

You need 11 Ingredients

1 cup fresh or frozen blueberries (do not thaw if frozen)

2 large eggs, at room temperature

¼ cup unsalted butter, melted and cooled

1 cup plus 2 tablespoons non-fat milk

½ teaspoon kosher salt

½ teaspoon ground cinnamon

1 tablespoon baking powder (I prefer aluminum free)

½ cup lightly packed light brown sugar

¾ cup old fashioned rolled oats

1 ½ cups, plus 1 tablespoon white whole wheat flour, divided

2 teaspoons pure vanilla extract

Steps

Showing 2 out of 4 Steps

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.
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.

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