Summer is in full swing and so is berry season! This muffin recipe is a great way to make use of the sweet summer blueberries, and actually can be adapted to use any of the berries you may be picking. The whole wheat flour and oats make this muffin not only delicious, but packed with healthy nutrients too.
Ingredients
1 1/2 cups Swany White Whole Wheat Flour
1/2 cup Swany White Oatmeal, 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
Directions
- Preheat the oven to 350 degrees F and prepare a 12-cup muffin pan with muffin liners or butter.
- Combine the flour, oats, baking powder, salt and baking soda in a large bowl.
- In another bowl, whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs.
- Then, fold the sour cream mixture into the flour mixture and mix until just combined.
- Fold in the blueberries, batter may be lumpy.
- Divide batter evenly among the prepared muffin pan.
- Sprinkle with oats and turbinado sugar if desired.
- Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 to 24 minutes.
- Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
- Enjoy!