Name: Blueberry-Pear-Ginger-Oatmeal Muffins
Total time: 1 h 15 min
Yield: Makes 12 muffins
Ingredients: 1 1/4 cups (6¼ ounces/177 grams) all-purpose flour; 1 1/4 cups (3¾ ounces/106 grams) old-fashioned oats; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 3/4 cup whole milk; 3/4 cup packed (5¼ ounces/149 grams) light brown sugar; 1 large egg, plus 2 egg whites; 3 tablespoons vegetable oil; 1/3 cup raisins, preferably golden; 1 firm pear, peeled, cored, and chopped fine; 1 1/4 cups fresh blueberries; 2 tablespoons packed light brown sugar; 1/8 teaspoon ground cinnamon; 1/4 cup sliced almonds

Why This Recipe Works

This Blueberry-Pear-Ginger-Oatmeal Muffins recipe earns high marks for its creative (not to mention virtually fat-free) combination of oats and fruit. To keep the muffins light, the quick bread mixing method worked best. This required combining the dry and wet ingredients independently and then folding them together. Folding in the raisins, pear, and blueberries after the batter was blended ensured that wet and dry ingredients were properly incorporated and each muffin had pieces of each of the fillings.

Before You Begin

Frozen blueberries can be substituted for fresh.

Instructions

For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Combine flour, oats, baking powder, baking soda, cinnamon, ginger, and salt in large bowl. Whisk milk, sugar, egg, egg whites, and oil in another bowl until smooth. Stir milk mixture into flour mixture until combined, then fold in raisins, pear, and blueberries.

For the topping: Combine sugar and cinnamon in small bowl. Spoon batter into prepared muffin tin and sprinkle evenly with sugar mixture. Top with almonds and bake until toothpick inserted into center comes out clean, 20 to 25 minutes. Cool in tin for 5 minutes, then carefully transfer to rack. Cool 10 minutes longer. Serve. (Muffins can be kept in airtight container at room temperature for up to 2 days.)