Easy Blueberry Muffins
These Easy Blueberry Muffins are fluffy, soft and bursting with juicy blueberries. A simple recipe for some insanely yummy muffins that are great for breakfast, snacks and lunches!
Servings: 20 muffins
Ingredients
- 2 large eggs
- 1 cup sugar
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- ½ cup canola oil
- 1½ cups whole wheat flour
- 1½ cups unbleached all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 heaping cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350°F and line muffin pan with paper liners or grease well.
- In a large bowl, whisk together the eggs and sugar until smooth.
- Whisk in the buttermilk, vanilla extract and canola oil until well blended.
- In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder and salt. Scoop out 1 tablespoon of this mix and set aside.
- Gradually add the dry ingredients to the wet and stir just until combined being careful not to over mix.
- To prevent sinking and bleeding toss the blueberries with the 1 tablespoon of mix that is set aside.
- Gently fold the blueberries into the batter.
- Use a large scoop or ¼ cupful and fill muffin cups ¾ full.
- Bake 15-18 minutes and until a toothpick inserted in the center comes out clean.
- Let muffins cool in pan for 5 minutes then remove and cool completely.
Notes
If using frozen blueberries, no need to thaw them.
Nutrition
Calories: 168kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 66mg | Fiber: 1g | Sugar: 11g | Vitamin A: 48IU | Vitamin C: 0.01mg | Calcium: 57mg | Iron: 1mg
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