Blueberry Health Muffins
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Whole Living, July/August 2010
- Yield Makes 12
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Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup plus 2 tablespoons toasted wheat germ
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup plus 1 tablespoon brown sugar
- 3/4 cup 2% milk
- 1/4 cup vegetable oil
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
- 1/4 cup rolled oats
Directions
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Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, and 2/3 cup brown sugar. Make a well in center of bowl and add milk, vegetable oil, eggs, and vanilla extract. Gently mix until just combined. Fold in blueberries.
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Divide batter among muffin cups. Combine 2 Tbsp. toasted wheat germ, 1 Tbsp. brown sugar, and rolled oats in a small bowl. Sprinkle over tops of muffins. Bake until a toothpick inserted in center comes out clean, 20 to 22 minutes. Let sit in pan 10 minutes. Transfer muffins to a rack to cool.
This recipe was wonderful. Had real body with the wheat flour. I used blackberries because I has 2 carton on hand I wanted to use up. Took them to the office and they went super fast. Did not use all of the topping only about half. Everyone raved. Nice because they were not to sweet. Yummy!