A simple but ideal recipe for the greatest healthy blueberry muffins, made with oatmeal, whole wheat flour, and cinnamon. Moist, fluffy, and berry PACKED!
Put a rack in the middle of your oven and preheat to 400 degrees F. Lightly coat a regular muffin tin with nonstick spray or line with paper liners, then coating the liners with non stick spray. Put aside.
In a mixing bowl, stir together 1 1/2 cups whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In another bowl, whisk the butter, milk, eggs, and vanilla together. Create a well in the middle of the dry ingredients, then add the ingredients into the well stir using a wooden spoon until combined.
Toss the blueberries then fold them into the batter, then discarding. (This will avoid the blueberries from sinking into the bottom of the muffins.)
Divide the batter among the muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted into the centre comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool.