These are the Whole Wheat Blueberry Muffins you'll want to make over and over again! They are fluffy, moist, and incredibly delicious! These healthy blueberry muffins are made with white whole wheat flour and are perfect for breakfast or an afternoon snack.
In a large bowl add the flour, salt, baking powder, cinnamon, and baking soda. Mix well and set aside.
In a mixing bowl, mix together the oil, sugar, and eggs. Mix until well combined.
Add the dry ingredients to the wet mixture. Then add the almond milk.
Continue to mix until all of the ingredients are well combined. Do not over mix.
Fold in the fresh blueberries.
Bake the muffins at 375 degrees for 18-20 minutes.
Let the muffins cool for 5 minutes before transferring them to a cooling rack. Serve warm with butter - Enjoy!
Notes
BLUEBERRY MUFFINS BAKER’S TIPS:
• Don’t over-mix. Too much mixing will make your muffins tough or dense.• Use an ice cream scoop to help fill in the cavity of the muffin pan.• Substitute the sugar with honey. You do not have to use sugar in this recipe, honey will work just as well. Be mindful it may alter the taste of the muffin.• For Vegan substitute the eggs with applesauce or smashed bananas