Half Dozen Whole Wheat Blueberry Muffins
An egg-free blueberry muffin recipe with whole wheat flour and very little butter.
Servings 6 muffins
Cost 5
Ingredients
- 1 ¼ cups whole wheat flour (or use a mix of whole wheat and ap) (140 grams)
- ⅓ cup tightly packed light brown sugar (70 grams)
- ⅜ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon optional
- ½ teaspoon vanilla
- 3 tablespoons vegetable oil
- ¾ cup buttermilk
- ½ cup frozen blueberries can use more or less, fresh okay
Instructions
- Preheat the oven to 400 degrees and line six muffin cups with paper liners.
- Measure out the flour by weighing it, then mix together the flour, sugar, salt, baking powder and baking soda. Add cinnamon if using.
- In a mixing bowl, stir or whisk together the vanilla, vegetable oil and buttermilk.
- Add the flour mixture to the buttermilk mixture and stir until blended, then stir in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until golden brown. Loosen edges and let the muffins cool for about 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.
Notes
If you'd rather just use all-purpose flour, omit the whole wheat and use a 140 gram cup of all-purpose. If berries are large and frozen, the muffins might take a little longer to bake.