1/2cupwhole wheat flour(I prefer white whole wheat flour)
1/2cupall purpose flour
1 1/2cupsoatmeal(quick or rolled oats)
1/2cupgranulated sugar
1/4teaspoonkosher salt
1tablespoonbaking powder
1cupmilk(I use 1%)
1egg
2tablespoonscanola oil
2teaspoonsvanilla extract
1cupof blueberriesfresh or frozen
2tablespoonscoarse sugar(optional)
Instructions
Preheat oven to 400 degrees.
Spray muffin tin with cooking spray.
Combine all dry ingredients in a large bowl.
In a separate bowl whisk together the milk, egg, oil and vanilla.
Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined.
Gently fold in the blueberries.
Divide the batter evenly between the 12 muffin cups.
Sprinkle the tops of the muffins with the coarse sugar.
Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.
Video
Notes
Make Ahead: The batter can be made up to a day in advance. Follow the instructions through step 5. When you're ready to bake the muffins, add the blueberries and proceed with the rest of the recipe.Freeze It: The muffins can be frozen for up to 2 months. I freeze them in a resealable bag. When you're ready to eat them, you can thaw them at room temperature for 30 minutes or microwave them straight from the freezer for about 20 seconds.Little Helpers: This is a great recipe for getting your kids involved in the kitchen. My girls love doing all of the measuring, pouring and stirring for this recipe. They also love sprinkling the tops of the muffins with the sugar.