Whole-Grain Blueberry Muffins = ♥

In our house breakfast usually lasts 5 minutes, before we rush off to start the day. I made these the other morning and after 2 weeks they've become a favorite breakfast staple. I love finding healthy things to feed my family. Peanut would also eat these, if only we loved her enough to share ; ).

• 1 1/4 whole wheat flour, spooned and leveled
• 3/4 cup oat flour (Or use 1 cup old-fashioned rolled oats*)
• 1/4 cup flax seed meal (or use unleveled 1/4 cup flaxseeds*)
• 1/4 cup pecans (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup non-fat blueberry Greek yogurt
• 1/2 cup light brown sugar, packed
• 3 tablespoons unsalted butter, melted
• 1/4 cup orange juice
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups fresh blueberries (or one 8-ounce bag frozen blueberries)

Directions:

1. Heat oven to 375* F. Line a standard 12-cup muffin tin with paper liners.
2. *In a food processor, process the flours, whole oats, flaxseeds, pecans until finely ground (I skip this extra work by just using flours or meals instead).
3. In a small bowl combine Wheat and Oat Flour, flaxseed meal, Peacans, baking powder, baking soda, and salt.
4. In a large bowl whisk together the yogurt, sugar, butter, juice, egg and vanilla. Add the flour mixture and mix until just incorporated (do not overmix). Fold in the blueberries.
5. Divide the batter evenly among the muffin cups. Bake until a toothpick in the center comes out clean, 22-25 minutes. ( I find these don't rise too high, I think it might be the density of the flours, so don't be afraid to pack them in).
   TO MAKE AHEAD: The muffins will keep at room temperature for 3 days and in the freezer for 1 month. Warm in the microwave, 1 to 2 minutes.