Description
Delicious blueberry muffins made with a blend of all-purpose and whole wheat flour, perfect for breakfast or as a snack.
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). 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 a separate bowl.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Fold in the blueberries carefully.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack.
Notes
These muffins can be made ahead and stored in an airtight container for up to 3 days, or frozen for longer storage. Experiment with spices or other fruits for variety!
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg