BLUEBERRY HEALTH MUFFINS
Bolstered by oats, whole-wheat flour, and wheat germ, these easy-to-bake muffins make satisfying treats any time of day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, and 2/3 cup brown sugar. Make a well in center of bowl and add milk, vegetable oil, eggs, and vanilla extract. Gently mix until just combined. Fold in blueberries.
- Divide batter among muffin cups. Combine 2 tablespoons toasted wheat germ, 1 tablespoon brown sugar, and rolled oats in a small bowl. Sprinkle over tops of muffins. Bake until a toothpick inserted in center comes out clean, 20 to 22 minutes. Let sit in pan 10 minutes. Transfer muffins to a rack to cool.
Nutrition Facts : Calories 196 g, Cholesterol 36 g, Fat 6 g, Fiber 2 g, Protein 5 g, Sodium 138 g
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