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These Homemade Blueberry Muffins are moist, fluffy, and healthy. This recipe uses whole wheat flour and the muffins are low in sugar and high in fiber.
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Easy Blueberry Desserts: Blueberry Muffins Recipe

These Homemade Blueberry Muffins are moist, fluffy, and healthy. This recipe uses whole wheat flour and the muffins are low in sugar and high in fiber.
Course Dessert
Keyword Blueberry Desserts
Servings 12
Author Izzy

Ingredients

  • 1 cup whole wheat flour 195 grams
  • ½ cup quick oats
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk see note
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup canola oil
  • 1 cup fresh blueberries or frozen blueberries

Instructions

  • Preheat oven to 400°F.
  • Grease a 12 standard-size muffin cups with oil or line the pan with cupcake liners.
  • In a large mixing bowl, combine flour, oat bran, baking soda and salt.
  • In a medium bowl, whisk the egg, buttermilk, maple syrup, vanilla extract and canola oil together.
  • Whisk the wet mixture into the dry ingredients until thick and smooth.
  • Toss the blueberries with 1 teaspoon flour to coat. This will prevent them from sinking to the bottom.
  • Fold the blueberries into the batter.
  • Spoon the batter into the prepared muffin pan so the cups are ¾ full.
  • Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.
  • Remove from oven and let cool completely in the pan.