These muffins will satisfy even the most finicky eater in your household! This seems unusual since they feature oats, whole wheat flour, and fresh blueberries.
- 1/3 cup old fashioned oats
- ¼ cup packed brown sugar
- 1 tablespoon whole wheat flour
- ¼ teaspoon of cinnamon
- 3 tablespoons of butter, melted and divided
- 2 cups of whole wheat flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- ¼ teaspoon of baking soda
- 1 cup of reduced fat sour cream
- 2/3 cup of granulated sugar
- ¼ cup of canola oil
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 ½ cup of fresh blueberries
Preheat oven to 425 degrees Fahrenheit.
Line a 12 cup muffin pan with muffin liners.
First, to prepare the muffin topping, simply combine the oats, brown sugar, 1 tablespoon of flour, cinnamon, and 1 tablespoon of melted butter. Set aside until ready to use.
In large bowl, whisk together flour, baking soda, baking powder and salt. Add sour cream, canola oil, sugar, vanilla and egg to a flour mixture. Stir with a whisk until just combined. Fold in blueberries.
Divide batter into 12 muffin cups, and sprinkle with the prepared topping.
Bake muffins for 5 minutes, reduce oven temperature to 375 degrees Fahrenheit and bake another 13 minutes or until a wooden stick inserted inside the muffin comes out clean. Cool muffins in pan for 5 minutes, then remove them on the wire rack and cool completely.
Treat yourself with this muffin that is healthy and at the same time irresistible!
Preparation time 15 minutes
Bake time 18 minutes
This recipe is inspired by “Cooking Light” magazine, May 2016.
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