Source: Well Plated by Erin
Muffins make a quick breakfast or snack that’s portable and easy to share. Bake up a batch to enjoy all week or put a smile on the faces of your friends and family. Did you know 97 percent of America’s farms are family owned? Ohio farm families share more than muffins at breakfast each day. They also share their businesses.
Total Time: 30 minutes
Place a rack in the center of your oven and preheat to 400 degrees. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Set aside.
In a large mixing bowl, stir together 1-1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon and salt. In a separate bowl, whisk together the milk, butter, eggs and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.
Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discarding any excess flour that doesn’t stick to the blueberries. This will prevent the blueberries from sinking to the bottom of the muffins.
Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes until golden brown and a toothpick inserted in the center comes out clean.
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