Description
Delightful blueberry muffins with a tender crumb and bursting with juicy blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and egg until well blended.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined, then fold in the blueberries.
- Spoon the batter into a greased muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
Notes
Store muffins in an airtight container at room temperature for up to three days, or freeze for up to three months.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg