We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.
Recipe courtesy of Food Network Kitchen
Blueberry Whole Wheat Muffins
Total:
55 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Healthy
Total:
55 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.

Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).

Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

IDEAS YOU'LL LOVE

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Whole Roasted Garlic

Recipe courtesy of Ellie Krieger

Blueberry-Elderflower Pie

Recipe courtesy of Food Network Kitchen

Blueberry-Lemon Tart

Recipe courtesy of Tyler Florence

Simple Blueberry Apple Pie

Recipe courtesy of Sunny Anderson

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Shrimp Stir-Fry

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking