Whole Wheat Blueberry Muffins
You can never have too many breakfast recipes, so give Whole Wheat Blueberry Muffins a try. This recipe makes 12 servings with 291 calories, 5g of protein, and 17g of fat each. For 47 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, brown sugar, egg, and a few other things to make it today. 3 people were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is not so amazing. If you like this recipe, you might also like recipes such as Whole Wheat Blueberry Muffins, Whole Wheat Blueberry Muffins, and Whole Wheat Blueberry Muffins.
Servings: 12
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2 very ripe large bananas
7 ounces fresh blueberries
1 cup melted butter
1 1/4 cup buttermilk
1 large egg, lightly beaten
1/2 cup light brown sugar
1 teaspoon raw sugar
pinch of fine sea salt
2 cups whole wheat flour
Equipment:
muffin tray
bowl
oven
muffin liners
wire rack
frying pan
Cooking instruction summary:
- Preheat oven to 350 degrees an line a muffin tin with paper or silicon cups.
- Peel bananas and mash them in a bowl. Set aside.
- In a large bowl, combine flour, baking powder, baking soda, salt and light brown sugar. Make a well in the center an add buttermilk, beaten egg, olive oil (or butter) and bananas. Combine until just mixed. Do not overmix! Add in blueberries and give a couple of stirs.
- Spoon batter into muffin cups until full and then sprinkle the tops with raw sugar. Bake for 20 - 25 minutes until golden brown.
- Let cool a few minutes in the pan and then transfer to a wire rack to cool completely.
Step by step:
1. Preheat oven to 350 degrees an line a muffin tin with paper or silicon cups.Peel bananas and mash them in a bowl. Set aside.In a large bowl, combine flour, baking powder, baking soda, salt and light brown sugar. Make a well in the center an add buttermilk, beaten egg, olive oil (or butter) and bananas.
2. Combine until just mixed. Do not overmix!
3. Add in blueberries and give a couple of stirs.Spoon batter into muffin cups until full and then sprinkle the tops with raw sugar.
4. Bake for 20 - 25 minutes until golden brown.
5. Let cool a few minutes in the pan and then transfer to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
