Description
Delicious and nutritious blueberry muffins made with a blend of all-purpose and whole wheat flour, offering a perfect balance of flavor and health.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl.
- Combine the vegetable oil, milk, eggs, and vanilla extract in another bowl and mix well.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Gently fold in the blueberries using a spatula.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack.
Notes
For make-ahead convenience, prepare the batter the night before and bake fresh muffins in the morning. These muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg