Blueberry Whole Wheat Muffins

4.6(19)

We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.

by Food Network Kitchen·published 2016-11-16

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Servings

12 servings

Total time

—

Calories / serving

219 kcal

Ingredients (13)

serves

1 1/2 cups whole wheat pastry flour or white whole wheat flourflour
1/2 cup rolled oats, plus more for sprinklingrolled-oats
1 teaspoon baking powderbaking-powder
1/2 teaspoon fine saltsalt
1/4 teaspoon baking sodabaking-soda
1/2 cup vegetable oilvegetable-oil
1/2 cup reduced-fat sour creamcream
1/2 cup packed light brown sugarbrown-sugar
1 teaspoon finely grated lemon zestlemon
1 teaspoon pure vanilla extractvanilla
2 large eggsegg
1 cup blueberriesblueberry
Turbinado sugar, optional, for sprinklingsugar

Instructions (3 steps)

01Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
02Combine 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).

03Divide 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.

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