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Breakfast-Style Blueberry Muffins

We love the non-traditional twist these wonderfully tender muffins offer. The addition of whole wheat flour and rolled oats make for a hearty and not-too-sweet little bread that is just perfect for breakfast or with a cup of tea. Make them on a weekend, keep them fresh in the fridge, and enjoy all week long!

Breakfast-Style Blueberry Muffins

8 oz. all-purpose flour (1¾ cups)
2 oz. whole wheat flour (scant ½ cup)
2 oz.  rolled oats (½ cup plus 1 tbs.)
4 oz. golden caster sugar (½ cup plus 2 tbs.)
1 tbs. baking powder
2 large eggs
1 cup milk
3 oz. butter (6 tbs.) melted
1 tsp. vanilla extract
7 oz. blueberries (1½ cups) at room temperature
demerara sugar for sprinkling, optional

Heat the oven to 375°F and butter 12 cups in a standard-size muffin tin.

Mix the flours, oats, sugar, and baking powder. In a separate bowl, combine the milk, butter, and vanilla extract. Pour the wet ingredients into the dry ingredients, and stir just until moistened. Gently fold in the blueberries, then spoon the batter evenly into the prepared muffin tin (we find an ice cream scoop makes this quite easy). Sprinkle with demerara sugar, if you like.

Bake for 20-25 minutes, or until risen and pale golden. Cool on a wire rack. Store in the fridge, or freeze in an air-tight container and thaw at room temperature or in the fridge.

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