Glazed Blueberry-Almond Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour (or white whole wheat flour)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup quick-cooking oats
- ¼ cup sliced almonds (toasted, if desired)
- 2 cups whole or nonfat buttermilk
- ¼ cup butter, melted
- 2 large eggs
- 1½ tsp vanilla extract, divided
- 1½ cups fresh or frozen, thawed blueberries
- ¾ cup powdered sugar
Instructions
- Preheat oven to 375°F. Combine flours, brown sugar, granulated sugar, baking powder, soda, salt, oats, and nuts in a large mixing bowl; make a well in center.
- Combine buttermilk, butter, eggs and 1 tsp vanilla; add to dry ingredients, stirring just until blended. Fold in blueberries.
- Spoon batter into a greased 12-cup muffin pan.
- Bake 25 minutes or until a wooden pick comes out clean; cool 5 minutes, and remove from pan.
- Stir together powdered sugar, ½ tsp vanilla and 3 to 4 tsp water to make a glaze; drizzle over muffins.
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