Whole wheat blueberry muffins are full of fresh fruit and whole grains. Blueberry muffins are a tasty breakfast or snack side!
INGREDIENTS
SERVINGS: 12 MUFFINS– 3/4 cup all purpose flour (spoon and level to measure)– 3/4 cup whole wheat flour– 2 tsp. baking powder– 1/4 tsp. salt– 1/2 cup milk (any kind)– 1/4 cup oil (coconut, vegetable, or canola work well)– 1 egg– 1/4 cup honey– 1/4 cup coconut sugar*– 1 tsp. vanilla extract– 1 cup blueberrie
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INSTRUCTIONS
Preheat oven to 350°F. Prepare a 12-count muffin pan with cooking spray.
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Step 1
Mix the blueberries and tablespoon of flour in a small bowl and set aside. Mix flours, baking powder, and salt in a large bowl.
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Step 2
Mix milk, oil, egg, honey, coconut sugar, and vanilla in a separate bowl. Mix wet and dry ingredients just until combined. Avoid overmixing the batter.
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Step 3
Mix the blueberries into the batter gently. Fill each muffin tin two-thirds full with batter.
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Step 4
Bake 15-18 minutes, then let cool in pan for 10 minutes before transferring to wire rack to finish cooling.