Ingredients:
*1 cup Whole Wheat Flour
*1/2 cup All-purpose Flour
*1/2 cup packed Brown Sugar, extra for topping
*1 cup Old-Fashion Rolled Oats, few extras for topping
*1/2 cup Quick Oats
*1 tablespoon Baking Powder
*1/2 teaspoon Sea Salt
*2 large Eggs, slightly beaten
*1 cup Almond Milk
*1/4 cup Extra Light Olive Oil
*1 tablespoon Vanilla Extract
*2 and 1/2 cups Fresh Blue Berries, divided add 1 tablespoon flour to 1 and 1/2 cups of the blueberries and toss together, set aside. Save 1 cup blueberries for the jam.
*1/4 cup Sugar, for jam
*2 tablespoons Lemon Zest (1-2 Lemons), topping
*2 teaspoons Sugar, topping
*Muffin tin with Cupcake Liners/cups
Instructions:
*First:
Blueberry Jam
Add 1 cup blueberries and 2 teaspoons sugar to a sauce pan on medium heat and bring to a boil. Then turn down heat and simmer until jam thickens, about 3 to 5 minutes, stirring, watching and making sure it doesn’t burn. Then smash the blueberries with a potato masher and set aside to cool.
*Second:
Lemon Sugar Topping
To a bowl add the Lemon Zest and Sugar, stir together and set aside.
*Third:
Blueberry Muffins
Dry Ingredients:
Add to a mixing bowl: Wheat flour, all-purpose flour, brown sugar, rolled oats, quick oats, baking powder and salt. Mix together and set aside.
Wet Ingredients:
Add to a second mixing bowl eggs and whisk with fork. Then add milk, oil and vanilla. Whisk all together. Then add to the dry ingredients and hand mix until combined. Fold in the Blueberries.
Scoop batter into lined muffin tins, 3 tablespoons per muffin cup. Then add a teaspoon of jam to the tops of each batter filled cup and sprinkle on the Lemon sugar, save some lemon sugar to sprinkle on after baking.
Bake muffins in a pre-heated 400*F. oven for 20 minutes or until toothpick comes out clean.
Enjoy!
Lindy
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