Lunch: Whole-Grain Blueberry Muffins

Deliciously dense, these muffins are made with a combination of regular all-purpose flour, whole wheat flour, and old-fashioned oats for the optimum blend of taste and healthy benefits. Blueberries, almonds, vanilla, and fresh orange add brightness, sweet

Ingredients

1 c. old-fashioned oats
1 c. whole wheat flour
1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. brown sugar
1 tbsp. brown sugar
1 c. low-fat buttermilk
1/4 c. fresh orange juice
2 tbsp. canola oil
1 large egg
1 tsp. vanilla extract
2 c. blueberries
1/4 c. natural almonds

Instructions

Preheat oven to 400 degrees F. Line 12-cup muffin pan with paper liners.
Grind oats in blender. In bowl, whisk oats, flours, baking powder and soda, salt, and 1/4 cup sugar. In small bowl, whisk buttermilk, juice, oil, egg, and vanilla. Stir into flour mixture; fold in blueberries.
Combine nuts and remaining sugar. Spoon batter into pan; sprinkle with almond sugar. Bake 22 minutes or until toothpick comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.

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