Whole Wheat Oatmeal Strawberry Blueberry Muffins

Ingredients and Weight:

• 1 1/2 cups whole wheat flour
• 1/2 cup old-fashioned oats
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 1/4 cup honey
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup sliced strawberries
• 1 cup fresh blueberries

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, melted butter, honey, egg, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. Gently fold in the strawberries and blueberries.
6. Divide the batter evenly among the prepared muffin tins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 250
• Fat: 5 grams
• Carbohydrates: 45 grams
• Protein: 6 grams

Dish Characteristics:

• Wholesome and flavorful
• Perfect for breakfast, brunch, or snacks
• Rich in whole grains, fiber, and fruit
• Naturally sweetened with honey

User Comments:

• "These muffins are so moist and flavorful. The oatmeal and strawberries give them a unique and delicious texture."
• "I love that these muffins are made with whole wheat flour. They're a healthier alternative to traditional muffins without sacrificing any of the taste."
• "These muffins are so easy to make and perfect for on-the-go breakfasts. I always have a batch on hand."

Special Precautions and Tips:

• For a vegan version, replace the buttermilk with unsweetened plant milk and the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it stand for 5 minutes.
• Be careful not to overmix the batter, as this will make the muffins tough.
• Allow the muffins to cool completely before storing them in an airtight container at room temperature for up to 3 days.