Blueberry Muffins

Time

• 60 minutes

Course

• Breakfast

Serves

• 12

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cups oatmeal quick or rolled oats
• 1/2 cup cane sugar
• 1/4 teaspoon celtic sea salt
• 1 tablespoon baking powder
• 1 cup grass-fed milk
• 1 egg
• 2 tablespoons olive oil
• 2 tablespoons vanilla extract
• 1 cup of blueberries frozen or fresh

• Preheat oven to 400 degrees.
• Spray muffin tin with cooking spray
• Combine the whole wheat flour, all purpose flour, oatmeal, cane sugar, celtic salt and baking powder in a large bowl.
• In a separate bowl whisk together the milk, egg, oil and vanilla.
• Add the wet ingredients to the dry ingredients. Stir until all of the ingredients are combined.
• Gently fold in blueberries.
• Divide the batter evenly between the 12 muffin cups
• Sprinkle the tops of the muffins with the coarse sugar if using.
• Back for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.