Whole Grain Blueberry Orange Muffins

I know what you're thinking. Whole grain? Really? While I was growing up, the closest thing we had to whole grain in the house was sticky buns. We ate white bread with every meal. I didn't even know that whole wheat flour existed. So, when I say that these muffins are delicious, this is coming from a girl who appreciates a serious baked good, not that healthy stuff masquerading as the real thing.

I started making these a few years ago when I wanted something homemade and healthy for breakfast. I wasn't expecting much, since I usually don't like things made from whole wheat flour, but I was pleasantly surprised. These quickly became my favorite muffins. Something about a beautiful sunny day, a craving for citrus and fresh blueberries made me want these vibrant muffins. These are the perfect thing to brighten a day in the depths of winter. And they are perfect with a cup of tea.

Ingredients:
1 1/4 cup whole wheat flour
1 cup old-fashioned rolled oats (not instant)
1/4 cup flax seed (you can find flax seed in the bulk foods aisle)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plain low-fat yogurt (I use Nancy's Organic)
1/2 cup light brown sugar
3 Tbsp melted butter
Zest from large naval orange
1/4 cup fresh orange juice
1 egg
1 tsp vanilla
2 cups fresh blueberries

 

Grind the oats and flax seed. I use a coffee grinder and put in 1/4 cup at a time.

In a large bowl, combine flour, ground oats, flax seed meal, baking powder, baking soda and salt.

In a separate bowl, whisk together yogurt, sugar, melted butter, zest of the orange and juice, egg and vanilla. I zest the orange and then juice it. You can use regular orange juice if there is not enough fresh. Try this batter. It is so good that I could just drink it all up!

Add flour mixture to the wet ingredients and mix until just incorporated, don't over mix. Wash blueberries.

Fold in blueberries.

Scoop batter into greased muffin pan. I like to fill them high to get larger muffins, you can make them smaller too to get a higher yield. Bake at 375F for 22-25 minutes until slightly brown on top.