I picked the blueberries for in these muffins from Foxbrier Farm. I highly recommend going on a blueberry picking excursion - it is rewarding and great fun!
These muffins contain a combination of three different types whole grains (whole wheat flour, oat bran and oatmeal), which increase the total fiber content, helping you stay fuller, longer. If you do not have almond milk, use organic cow's milk.
Servings: 12 muffins
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup plus 2 tablespoons oat bran
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup plus 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- 3/4 cup almond milk
- 2 teaspoons fresh lemon juice
- 1/4 cup organic canola oil
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- 1/4 cup rolled oats
- Preheat oven to 375 degrees.
- Line a 12-cup muffin pan with paper liners or lightly grease with oil.
- In a large bowl, whisk together whole-wheat flour, all-purpose flour, 1/2 cup oat bran, baking powder, salt, 2/3 cup brown sugar and cinnamon.
- In another bowl, mix together almond milk, lemon juice, oil, eggs, and vanilla extract.
- Add the wet mixture to the dry mixture and gently stir until just combined. Fold in blueberries.
- Divide batter among muffin cups.
- Combine the remaining 2 tablespoons oat bran, 1 tablespoon brown sugar, and rolled oats in a small bowl.
- Sprinkle over tops of muffins.
- Bake until a toothpick inserted in center comes out clean, 20 to 22 minutes.
- Let sit in pan 10 minutes. Transfer muffins to a rack to cool.
Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD