Healthy Blueberry Muffins (Whole Wheat!) Recipe

Honey and whole wheat flour substitute sugar and white flour in these nutritious blueberry muffins, giving nutty and flowery aromas. A delicious 100% whole wheat blueberry muffin? Yes, please!

Ingredient

– 1 ¾ cups (210g) white whole wheat flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon kosher salt – ¼ teaspoon ground cinnamon – ½ cup honey – ½ cup unsweetened apple sauce – ⅓ cup olive oil, plus more for coating the tray – ¼ cup milk – 1 large egg – 1 teaspoon vanilla extract – 1 ½ cups fresh or frozen blueberrie

Direction

Heat the oven to 375°F. Use muffin liners or lightly butter a 12-cup muffin tray. Mix flour, baking powder, soda, salt, and cinnamon in a large basin.

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Whisk honey, apple sauce, olive oil, milk, egg, and vanilla extract in a medium bowl until mixed.Add wet ingredients to dry and stir with a spatula until mixed. Do not overmix. A few bumps are fine.

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Spread blueberries in the batter using a spatula.Scoop or pour batter into muffin pan wells, dividing equally. Fill each well, approximately ¾ full.

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Bake muffins for 22 minutes or until a toothpick inserted into the middle comes out clean.After 10 minutes in the pan, transfer the muffins to a wire rack to finish cooling.

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If needed, use a butter knife to loosen muffins from the pan.Serve warm or room temperature. The muffins may be stored at room temperature for 4 days in an airtight container.

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also see

also see

Shopska Salad (Bulgarian Roast Pepper And Tomato Salad) Recipe