Description
Delicious and nutritious muffins packed with juicy blueberries, perfect for breakfast or snacks.
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 the oven to 375°F (190°C).
- Prepare the muffin tin with liners or grease it lightly.
- Mix 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.
- Merge the wet mixture into the dry ingredients, stirring gently until just combined.
- Fold in the blueberries carefully.
- Fill the muffin cups about two-thirds full with batter.
- Bake for 18-20 minutes, until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack.
Notes
Feel free to replace sugar with honey or maple syrup for a natural sweetener. You can also use almond milk for a dairy-free version.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 125mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg