Whole Wheat Blueberry Muffins


I’m always looking for easy on-the-go breakfast items for my husband to eat on the way out the door that are still relatively healthy. These whole wheat blueberry muffins certainly fit the bill. I tried to keep the ingredients whole wheat and organic and rather than using milk, I used Almond milk instead. They turned out DELISH and perfect for workday mornings. Try them out and let me know what you think!

1 cup old fashioned oats
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup unsweetened original almond milk
2 eggs
1/4 cup canola oil
1 tsp vanilla extract
1/4 cup sugar
1 cup frozen blueberries
1/2 cup brown sugar (topping)
1/4 cup unbleached all-purpose flour (topping)
1/4 canola oil (topping)

1. Preheat oven to 400ºF
2. Prepare muffin tin with liners
3. In a large bowl, combine oats, whole wheat flours, baking powder and baking soda
4. In a medium bowl, beat the eggs, almond milk, canola oil, vanilla extract and sugar together
5. Add the wet mixture to the dry mixture and stir
6. Gently fold in the blueberries (to avoid smashing them)
7. Pour the mixture into the muffin cups, filling 3/4 full
8. Mix together brown sugar, unbleached all-purpose flour and canola oil
9. Evenly distribute brown sugar mixture to the tops of the muffins
10. Bake for 20-25 minutes


2 thoughts on “Whole Wheat Blueberry Muffins

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