Servings: 12 muffins
Calories: 150kcal
Equipment
- Mixing bowl
- Whisk
- Spatula
- Muffin tin
- Measuring cups and spoons
Ingredients
- 1 ½ cups whole wheat flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries
- ½ cup milk (dairy or plant-based)
- ¼ cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners. In a large mixing bowl, whisk together the dry ingredients: whole wheat flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, melted butter, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Toss the blueberries in a tablespoon of flour, then fold them into the batter. Spoon the batter evenly into the muffin tin.
- Bake for 18–20 minutes or until a toothpick comes out clean. Allow to cool slightly before transferring to a wire rack.
Notes
Enjoy your wholesome Whole Wheat Blueberry Muffins as a delightful addition to any meal, offering a perfect balance of flavors and a boost of nutrients in each bite. Don't forget to try different variants by adding nuts or seeds for extra texture and flavor complexity.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 105mg | Fiber: 2g | Sugar: 12g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg
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