Blueberry Whole Wheat Muffins Recipe

Name: Blueberry Whole Wheat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat pastry flour or white whole wheat flour; 1/2 cup rolled oats, plus more for sprinkling; 1 teaspoon baking powder; 1/2 teaspoon fine salt; 1/4 teaspoon baking soda; 1/2 cup vegetable oil; 1/2 cup reduced-fat sour cream; 1/2 cup packed light brown sugar; 1 teaspoon finely grated lemon zest; 1 teaspoon pure vanilla extract; 2 large eggs; 1 cup blueberries; Turbinado sugar, optional, for sprinkling

Servings: persons

1 1/2 cups whole wheat pastry flour or white whole wheat flour
1/2 cup rolled oats, plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup reduced-fat sour cream
1/2 cup packed light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 large eggs
1 cup blueberries
Turbinado sugar, optional, for sprinkling

1
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
2
Combine the flour, oats, baking powder, salt and baking soda in a large bowl.
3
Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl.
4
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).
5
Divide evenly among the prepared muffin pan.
6
Sprinkle with oats and turbinado sugar if using.
7
Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes.
8
Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups whole wheat pastry flour or white whole wheat flour, 1/2 cup rolled oats, plus more for sprinkling, 1 teaspoon baking powder, 1/2 teaspoon fine salt, and more.

Yes, Blueberry Whole Wheat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Whole Wheat Muffins

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