Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

Bake a batch of moist and flavorful blueberry muffins using slightly expired whole wheat flour, reducing food waste.

15
Prep Time (min)
20
Cook Time (min)
35
Total Time (min)
12
Servings

Ingredients

  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/2 cups fresh blueberries
Difficulty:Easy
Tags:
muffinsblueberriesbreakfastsnack

Instructions

1

Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.

2

In a large bowl, whisk together the whole wheat flour, sugar, baking powder, and salt.

3

In a separate bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Whisk until well combined.

4

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5

Gently fold in the fresh blueberries into the batter.

6

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

7

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

9

Serve and enjoy!

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