Breakfast/Brunch/ Dessert

WHOLE WHEAT BLUEBERRY MUFFINS

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

  • Makes 12-14:
  • ​The Dry Ingredients:
  • ​2 and 1/4 cups whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • The Wet Ingredients:
  • 1 cup sugar
  • 1/3 cup vegetable oil
  • ​1 and 1/2 cups plain yogurt, or 3/4 cup Greek yogurt with 3/4 cup milk)
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • ​1 cup blueberries, fresh or frozen will do
  • ​zest of an orange or a lemon
  • ​cinnamon sugar topping: 3 tablespoons sugar plus 1 tablespoon cinnamon

Instructions

1

​Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.

2

3

​Combine all of the dry ingredients except for the citrus zest together and pass through a sifter. Add the zest and set aside.

4

Beat together the sugar, oil, and egg until combined.

5

Add the yogurt and vanilla extract and mix to combine.

6

Add the flour mixture in 3 batches and mix just until incorporated.

7

​Carefully fold in the blueberries with a spatula.

8

​Line a muffin tray with paper liners and scoop the batter in each cup 3/4 of the way full.

9

​Sprinkle the cinnamon sugar over each muffin.

10

​Bake in the center rack of your oven for 18-20 minutes or until a toothpick that is inserted in the center of a muffin comes out clean or with dry crumbs.

11

Serve with a nice hot cup of tea.

12

​Enjoy!

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shopping Cart
There are no products in the cart!
Subtotal
$0.00
Total
$0.00
Continue Shopping
0