Four-Grain Blueberry Muffins
12
- Prep Time15 min
- Total Time15 min
- Makes12 muffins
These moist fruit-laced muffins are packed with oats, whole-wheat flour, bran and cornmeal for crunch.
Ingredients
1 1/4 cups whole-wheat flour
1 1/4 cups large flake oats
2/3 cup cornmeal
2/3 cup natural wheat bran or wheat germ
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 orange, optional
2/3 cup brown sugar
2 eggs
1 3/4 cups buttermilk
1/3 cup vegetable oil
1 tsp vanilla
1 1/2 cups fresh or frozen blueberries or raspberries, or a mix
Instructions
Preheat oven to 400F (200C). Line a 12-cup muffin tin with muffin liners. Measure flour, oats, cornmeal, wheat bran, baking powder, baking soda, salt and cinnamon into a large bowl. Finely grate in 1 tbsp (15 mL) peel from orange, then add sugar. Using a fork, stir until evenly mixed.
In a small bowl, whisk eggs with buttermilk, oil and vanilla. Pour over flour mixture. Stir just until moistened, then add berries and stir until evenly distributed. Do not overmix. Divide mixture between muffin cups and fill each one right to the rim.
Bake in centre of preheated oven until a cake tester inserted in centre of muffins comes out clean, 20 to 25 minutes. Let stand 5 minutes, then turn onto a cooling rack. Delicious warm or at room temperature. Muffins keep well in a plastic bag or covered container at room temperature 2 days or freeze up to 1 month.
Nutrition (per serving)
Calories 254, Protein 6.7g, Carbohydrates 40.5g, Fat 8.5g, Fibre 4.8g, Sodium 409mg.
Storage tip
Whole wheat flour, oatmeal and wheat bran stay fresh longer if stored in an airtight container in the freezer.
