Blueberry Multigrain Muffins
These muffins are a not-too-sweet alternative to traditional blueberry muffins.
Blueberry Multigrain Muffins
(adapted from Food Network Kitchens)
1 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 large eggs
1 large egg white
1 1/4 cups milk
1/4 cup honey
2 tablespoons vegetable oil
1-2 cups fresh or frozen blueberries (strawberries or dried cranberries are also delicious!)
Preheat oven to 375 degrees. In a medium bowl, whisk together dry ingredients. In a separate bowl, whisk eggs until pale. Add in honey, milk and oil. Whisk until blended. Add wet ingredients to dry ingredients, and mix until just incorporated. Distribute evenly over the cups of a lightly greased muffin tin. Bake for 20-25 minutes. Best served warm, with a bit of butter and some honey drizzled over the top. Makes 12 muffins.
2 Comments to Blueberry Multigrain Muffins
Oh, boy, do those look good. Your photos really make me hungry! I made blueberry muffins, but I really wanted to make a healthier version. I’m going to try yours. I still have blueberries in the freezer. I need some for my oatmeal, but this would be a fun breakfast alternative. Thanks for participating!
April 3, 2009
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April 3, 2009