1/2 cup whole wheat flour (I prefer white whole wheat flour)
1/2 cup all purpose flour
1 1/2 cups oatmeal (quick or rolled oats)
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1 tablespoon baking powder
1 cup milk (I use 1%)
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup of blueberries fresh or frozen
2 tablespoons coarse sugar (optional)
Preheat oven to 400 degrees.
Spray muffin tin with cooking spray.
Combine all dry ingredients in a large bowl.
In a separate bowl whisk together the milk, egg, oil and vanilla.
Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined.
Gently fold in the blueberries.
Divide the batter evenly between the 12 muffin cups.
Sprinkle the tops of the muffins with the coarse sugar.
Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.
The batter can be made up to a day in advance. Follow the instructions through step 5 and refrigerate. When ready to bake, add the blueberries and follow the rest of the recipe.
The muffins can be frozen for up to 2 months. Allow to cool completely, and transfer to a resealable bag and freeze. Thaw at room temperature for 30 minutes or microwave them straight from the freezer for 10 – 20 seconds.
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