Towering Blueberry Oat Muffins


  • 1 and 1/2 cups of all purpose flour
  • 1/2 cup wheat flour
  • 1 cup quick oats
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, washed


  1. 1. Preheat the oven to 350*. Grease a regular sized muffin pan, or line with paper liners and set aside.
  2. 2. In the bowl of a large stand mixer add, white and wheat floor, oats, sugar, baking powder, eggs, milk, oil, and vanilla extract. Using the low setting mix until well combined. You may need to pause and scrape down the sides of the bowl with a rubber spatula and mix again to ensure all ingredients are well combined.
  3. 3. Remove the mixing bowl front the stand mixer and add blueberries. Gently fold into the batter by hand using the rubber spatula. Pour or scoop bater evenly into prepared muffin pan.
  4. 4. Bake at 350* for 20 min or until the tops are lightly browned. Allow to cool in the pan for 15 min before removing.


  • You can use all white flour in place of the wheat. Or an additional 1/2 cup of wheat flour, just remove 1/2 cup of the white flour.