Easy Whole Wheat Blueberry Muffins
Whole wheat healthy, filled with delicious blueberries, these muffins bring nutrition to their wonderful flavors.
Ingredients
- 2 tbsp lemon juice
- 1 1/2 cup milk or non-dairy alternative
- 2 1/2 cups white whole wheat flour or whole wheat flour
- 1 cup brown sugar, packed
- 3/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tbsp vanilla extract
- 1 cup blueberries fresh or frozen
- 1/3 cup butter or vegan alternative
- 2 tbsp cinnamon sugar optional, but delicious
Instructions
- Mix lemon juice into milk. Let stand about 5 minutes to curdle. Alternatively, you may use a plain yogurt.
- Preheat oven to 400°f.
- Prepare 12 muffin cups by lightly greasing each.
- Whisk together the flour, sugar, salt, baking powder, baking soda, and cinnamon.
- Add the vanilla and butter to the milk (or yogurt). Whisk to combine.
- Pour the liquid ingredients into the dry. Stir just until combined. Do not over mix.
- Spoon the batter into the muffin cups. They will be slightly full.
- Bake at 400°f for about 18-20 minutes. They are done when a toothpick inserted into the middle comes out clean.
- Removed from the oven. Let set about 5 minutes, then transfer each to the cooling rack.
- Serve warm, cool, or chilled. Store extras (if you have any!) in an airtight container in your refrigerator.
Nutrition
Calories: 193kcalCarbohydrates: 42gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 4mgSodium: 259mgPotassium: 111mgFiber: 3gSugar: 23gVitamin A: 67IUVitamin C: 2mgCalcium: 96mgIron: 1mg
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