Whole Grain Blueberry Muffins

Ingredients

• 1 1/4  cups  whole-wheat flour, spooned and leveled*
• 1  cup  old-fashioned rolled oats
• 1/4  cup  flaxseed meal (available at natural-food stores)
• 1/4  cup  pecans
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1/2  teaspoon  kosher salt
• 1  cup  plain low-fat yogurt
• 1/2  cup  packed light brown sugar
• 3  tablespoons  unsalted butter, melted
• 1  tablespoon  grated orange zest, plus 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. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
2. In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. 

Keeps at room temperature for 3 days, ot in the freezer for one month.
I have been quadrupling this recipe to have muffins on hand for a quick and healthy breakfast!