All-the-grains blueberry muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup cake flour1/2 cup whole wheat flour1/2 cup rice bran1/2 cup oats1/4 cup flaxseed1/4 cup quinoa2 Tbsp sunflower seeds1 scoop (28 grams) whey protein powder1/2 cup brown sugar1 1/4 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 tsp cinnamon2 Tbsp oil or melted butter1 Tbsp honey1 large egg1 cup + 2 T buttermilk (or substitute*) 1 cup blueberries (fresh or frozen)Streusel topping, optional: 1 T flour 2 T oats 1 T brown sugar 1 T butter1/2 tsp cinnamon*I don't usually have milk or buttermilk on hand, so I use: .5 cup greek yogurt .5 cup coconut milk2 Tbsp water.5 Tbsp lemon juice
Preheat oven to 375 F.
Combine dry ingredients in a large bowl. Mix wet ingredients in small bowl. Add wet ingredients and berries to dry ingredients. Stir gently until just combined (do not overmix!)
Spoon batter into 12 muffin cups. If desired, make streusel by mixing flour, oats, cinnamon, and sugar in a small bowl, then rubbing in butter until it looks like coarse sand. Sprinkle a bit over each muffin.
Bake for 20 minutes at 375 F, until golden brown and an inserted toothpick comes out clean.
Serving Size: makes 12
Combine dry ingredients in a large bowl. Mix wet ingredients in small bowl. Add wet ingredients and berries to dry ingredients. Stir gently until just combined (do not overmix!)
Spoon batter into 12 muffin cups. If desired, make streusel by mixing flour, oats, cinnamon, and sugar in a small bowl, then rubbing in butter until it looks like coarse sand. Sprinkle a bit over each muffin.
Bake for 20 minutes at 375 F, until golden brown and an inserted toothpick comes out clean.
Serving Size: makes 12
Nutritional Info Amount Per Serving
- Calories: 190.3
- Total Fat: 7.2 g
- Cholesterol: 19.6 mg
- Sodium: 236.2 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 3.5 g
- Protein: 7.1 g
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