Whole Wheat Blueberry Muffins

Are you wondering how I got almost everyone on our staff to attend the first Campus Trainer meeting? These sweet blueberry muffins hold the answer. Packed with fiber from whole wheat flour and antioxidants from blueberries, these muffins are just as delicious as they are easy to make – easy enough to make during the chaos of starting-class-and-getting-settled week, that is. If you’re a busy college student, keep reading, because this one-bowl healthy recipe is for you.

Ingredients

1. 3 cups whole wheat flour

2. ½ cup turbinado cane sugar + a little extra for sprinkling

3. 1 teaspoon cinnamon

4. 1 teaspoon salt

5. 2 teaspoons baking powder

6. 1 stick Earth Balance vegan butter (equivalent to ½ cup)

7. ½ cup pure maple syrup

8. 1 egg

9. 1 cup skim milk

10. 1 teaspoon vanilla extract (optional)

11. 1 ½ cups to 2 cups of frozen blueberries

Directions

1. Preheat oven to 400 degrees Fahrenheit.

2. Mix the flour, sugar, cinnamon, salt and baking powder together in a medium bowl.

3. Melt the vegan butter for 20 seconds to 30 seconds in the microwave. Add it to the dry mixture, along with the maple syrup, egg, milk and vanilla (optional). Stir well.

4. Add the blueberries, stirring until just combined. If you stir too much, the entire mixture will turn blue.

5. Spoon two heaping tablespoonfuls of batter into lined muffin tins. Sprinkle some cane sugar on top before baking muffins for 25 minutes to 30 minutes.

This recipe yields approximately 22 muffins.

Muffin Pro Tip

If you aren’t going to be finishing these muffins within two days of baking, stick them in the freezer. Defrost muffins individually in a toaster oven when you're ready to eat them. Pair muffins with a protein source, such as almond butter, yogurt or a glass of milk, for a quick, homemade breakfast that will keep you energized and satiated throughout the morning. Happy baking!