It’s breakfast treat time for my wife. She’s a good wife and deserves it. This is a simplified version of several recipes with excellent results.
I started with a batter of half whole wheat and added some brown sugar and cinnamon for a flavor pop and then some quick oats for texture. I topped with some chopped oats, cinnamon, and butter. The topping is optional. You could just go naked since these taste so good, or a simple sprinkle of white granular sugar would also be nice.
An excellent muff.
Notes: I used frozen blueberries, but fresh should be fine. You could do 100% whole wheat flour, but that would probably be too dense. This is a little denser than some bakery muffins.
Preheat oven on 375 convection. Prep muffin pan with either paper cups or cover inside with butter using wax paper.
Mix all dry ingredients in a large bowl.
Start topping: Chop 2 T of quick oats.
Add to 1/4 cup AP flour, 2 T butter, 1/2 tsp cinnamon and 4 T brown sugar. Cut butter in with a large fork.
Mix wet ingredients: 1/3 cup each of oil and milk, 2 eggs, 1 t vanilla extract. Mix well then add to dry and mix well.
Add 2 cups of blueberries and fold in gently.
Fill muffin tin with dough to about 3/4 full.
Add optional topping, go naked or sprinkle with granular sugar.
Bake for 25 minutes then cool on a rack.
July 8, 2016