The Pioneer Woman Tasty Kitchen
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Healthy Whole Wheat Blueberry Muffins

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Level: Easy

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Description

These delicious Whole Wheat Blueberry Muffins are a healthier alternative to classic “bakery style” muffins. With wholesome ingredients, these muffins are so simple to make and don’t require any fuss or fancy mixers.

Ingredients

  • ¼ cups Melted Butter
  • ¼ cups Canola Oil
  • ½ cups Greek Yogurt
  • 1 cup Buttermilk
  • 2  Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups Whole Wheat Flour, Plus 1 Tablespoon For Berries
  • ¾ cups Sugar
  • 4 teaspoons Baking Powder
  • 1-½ cup Blueberries
  • FOR THE TOPPING:
  • ¼ cups Whole Wheat Flour
  • 2 Tablespoons Brown Sugar
  • 1-½ teaspoon Cinnamon
  • ¾ cups Raw Almonds, Chopped
  • 2 Tablespoons Butter, Softened

Preparation

Preheat oven to 425ºF. Lightly grease muffin tins and set aside.

In a large bowl, whisk butter, oil, yogurt, buttermilk, eggs, and vanilla.

In a medium bowl, sift 2 cups flour, sugar, and baking powder. Fold dry ingredients into wet just until combined. Do not over-mix!

Toss blueberries with remaining 1 tablespoon flour and vey gently fold into batter.

Fill prepared muffin cups to brim with batter. If desired, sprinkle topping over batter (see below).

Bake muffins at 425ºF for 5 minutes, then reduce heat to 375ºF and continue baking 15–17 minutes or until a toothpick comes out clean. Cool muffins in pan 10 minutes, then transfer to wire cooling rack.

Enjoy warm!

For the almond topping (optional):
Combine flour, brown sugar, cinnamon, almonds, and butter until crumbly. Sprinkle over filled muffin cups and gently press to adhere topping to batter. Bake muffins as stated above.

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