Whole-Wheat Blueberry Muffins

Blueberry Muffins

Fluffy, delicious whole-wheat blueberry muffins. I make them regularly when I host a brunch. Everyone likes them, and no one has ever complained about the extra fiber and monounsaturated fats. :)

Whole-Wheat Blueberry Muffins
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Yield: 12 muffins
Ingredients
  • Olive oil spray
  • 1½ cups (a 6 oz container) fresh blueberries
  • 2 cups (10 oz) white whole-wheat flour plus 1 tablespoon for the blueberries
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • Pinch salt
  • ½ cup light olive oil (not extra virgin)
  • ¾ cup sugar
  • 2 large eggs
  • 1 cup plain, full-fat Greek yogurt
  • ¼ cup whole milk
  • 1 tablespoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Spray 12 muffin cups with olive oil spray.
  2. Wash and dry the blueberries. Toss 1 cup blueberries with 1 tablespoon white whole-wheat flour. Set aside the remaining ½ cup.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  4. In a large bowl, whisk together the olive oil and sugar. Gradually add the eggs, yogurt, milk and vanilla, whisking after each addition.
  5. Add the flour mixture and stir with a spatula just until combined. Fold in 1 cup blueberries.
  6. Transfer the batter to the prepared muffin cups. Place the remaining blueberries on top of the muffins (3 berries for each muffin) and press down gently.
  7. Bake 20-25 minutes, until muffins are puffed and golden, and a toothpick inserted in center of one of them comes out clean.
  8. Cool 5 minutes in pan on a cooling rack, then 10 more minutes directly on the rack before serving.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 256; Fat: 11g; Carbohydrates: 33g; Sugar: 15g; Sodium: 223mg; Fiber: 3g; Protein: 5g

 
Whole Wheat Blueberry Muffins

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