Whole Wheat Blueberry Muffins
Whole wheat blueberry muffins are a type of baked good made with whole wheat flour and blueberries. They are a healthier alternative to traditional muffins as whole wheat flour provides more fiber and nutrients compared to white flour. Blueberries add natural sweetness and flavor to the muffins. These muffins are commonly served as Breakfast or snack food.
Ingredients:
- 1 and 3/4 cups whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions:
- Preheat the roaster to 375 °F( 190 °C). Grease a 12- mug muffin drum or line with paper liners.
- In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg, then stir in the milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Scoop the batter into the prepared muffin cups, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool for a few minutes before removing them from the muffin tin.
- Serve and Enjoy!
Note: You can also add some chopped nuts, lemon zest, or oats to the muffin batter for added flavor and texture. You can also substitute some of the sugar with honey or maple syrup to make it healthier.
Nutrition information
1 serving (1 muffin) of Whole Wheat Blueberry Muffins contains:
- Calories: 165
- Protein: 4 g
- Fat: 5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Sugar: 12 g
- Sodium: 200 mg
Note: The nutrition information may vary based on the ingredients used and the serving size.
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