Whole Wheat Blueberry Muffins

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.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 18

Total Time 33

Servings Servings

Calories 260kcal

Author Savory Thoughts

Ingredients

2 ½ Cups White Whole Wheat Flour
1 Tsp. Baking Powder
½ Tsp. Baking Soda
¼ Tsp. Kosher Salt
1 Tbsp. Ground Cinnamon
1 ½ Cup Almond Milk Or 1% Milk
1 Large Egg Room Temperature
½ Cup Organic Cane Sugar Or Brown Sugar
⅓ Cup Vegetable Oil
1 Cup Frseh Blueberries

Instructions

Preheat the oven to 375 Degrees.
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

Nutrition