Blueberry Oat Muffins
Blueberry Oat Muffins - mouthwatering, homemade blueberry muffins filled to the brim with fresh blueberries and whole grains are nourishing and filling.
Servings: 18
Ingredients
- 2 c. whole wheat pastry flour ** See Note
- 1 c. old-fashioned oats ** See Note
- 2 Tbsp. ground flax seed ** See Note
- 2/3 c. sugar ** See Note
- 1/2 tsp. salt ** See Note
- 1 Tbsp. baking powder ** See Note
- 2 eggs
- 1/2 c. vegetable oil
- 1/2 c. Greek yogurt
- 1/2 c. milk
- 1/2 Tbsp. vanilla
- 1 Tbsp. fresh lemon zest
- 1 1/2 c. fresh blueberries
- 1 Tbsp. Turbinado sugar
Instructions
- Preheat oven to 400° F. Prepare muffin tins by spraying bottoms of muffin cups with non-stick pan spray or lining them with paper muffin cups.
- In a large bowl, mix together the whole wheat pastry flour, old-fashioned oats, ground flax seed, sugar, salt, and baking powder.
- In a separate, smaller bowl, whisk together the eggs, oil, Greek yogurt, milk, vanilla, and lemon zest. Make a small "well" in the center of the dry ingredients and pour the egg mixture into the dry ingredients. Gently mix all the ingredients together just until the dry ingredients are evenly moistened.
- Fold clean blueberries into the batter. Do not overmix.
- Fill muffin cups 2/3 to 3/4 full. This recipe should make about 18 - 20 muffins. Sprinkle tops of muffins with a small amount of turbinado sugar.
- Place muffins in oven and bake at 400° F for about 15 minutes, or until muffins are golden brown. Remove from oven and immediately cool on wire rack.
Notes
** You may replace the dry ingredients with one jar (or 3 1/3 c.) of my Master Muffin Mix.