Blueberry muffins
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Cook time: 
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Serves: 18
 
Ingredients
  • 2 cups whole wheat flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup canola oil
  • 2 cups fresh blueberries
Instructions
  1. Preheat oven to 375F.
  2. Line 18 muffin cups with liners or use silicone cups (we used heart-shaped).
  3. Dry mixture: Combine flour with sugar, baking powder and salt.
  4. Wet mixture: Beat the eggs with buttermilk and vanilla.
  5. Stir in the oil.
  6. Pour the wet mixture over the dry mixture and mix quickly until just combined. Do not over mix, otherwise, the texture of the muffins will be rubbery.
  7. Stir in the blueberries.
  8. Spoon about ¼ cup of mixture into each muffin cup. I like to use an ice cream scoop for equal portions.
  9. Bake for about 15 minutes or until an inserted wooden skewer comes out dry.
  10. Enjoy!
Nutrition Information
Serving size: 1 muffin Calories: 150 Fat: 7g Saturated fat: 0.7g Unsaturated fat: 6g Trans fat: 0 Carbohydrates: 20g Sugar: 8g Sodium: 90mg Fiber: 1g Protein: 3g Cholesterol: 21mg
Recipe by Feeding Bytes at https://feedingbytes.com/2013/04/blueberry-muffins/