Whole Wheat Blueberry Muffins
Ivy
Wholesome, delicious blueberry muffins.
ingredients
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 egg, slightly beaten
- 1 1/4 cup buttermilk*
- 1/3 cup vegetable oil**
- 1/2 cup honey
- 1 [generous!] cup blueberries, fresh or frozen
directions
- 1
1. Preheat oven to 350
- 2
2. Grease muffin tins, or line with papers
- 3
3. Whisk together dry ingredients.
- 4
4. In a separate bowl, whisk together the buttermilk, egg, oil, and honey until creamy.
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5. Toss blueberries into dry ingredients to quickly coat.
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6. Pour wet into dry, folding with a rubber spatula just until the batter is moist (but still lumpy.)
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7. Spoon into muffin tin and bake 20-30 minutes. ***
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*For cheater buttermilk: pour 1 tablespoon of lemon juice or vinegar unto 1 cup measure; fill with milk and let sit until it’s a bit curdled. Ta-da!
- 9
**For an even healthier muffin, substitute unsweetened applesauce for the oil.
- 10
***The original recipe said 30-35, but mine were done at 22 minutes. Nothing worse than dry, over-baked muffins!
Source: Ivy
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