Half Dozen Whole Wheat Blueberry Muffins

Name: Half Dozen Whole Wheat Blueberry Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 315 milliliters frozen blueberries, no need to thaw; 1 large egg; 118 milliliters all-purpose flour, plus 1 tbsp; 59 milliliters milk; 0 teaspoons salt (use slightly less if using salted butter); 6 Tbsps granulated sugar or your favorite sugar alternative; 3 Tbsps unsalted butter, softened; 1 teaspoons vanilla extract; 118 milliliters whole wheat flour

You can never have too many morn meal recipes, so give Half Dozen Whole Wheat Blueberry Muffins a try. Watching your figure? This vegetarian recipe has 206 calories, 4g of protein, and 7g of fat per serving. This recipe serves 6. Head to the store and pick up butter, blueberries, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 375 degrees and line a six muffin cups with paper liners. In a large mixing bowl, cream the butter, vanilla and sugar together with an electric mixer.

Ingredients you will need

Vanilla

Butter

Cream

Sugar

Equipment you will use

Hand Mixer

Mixing Bowl

Muffin Liners

Oven

Add the eggs and stir until blended, then stir in the milk.In a separate bowl, mix the flours, baking powder, and salt. Stir it into the butter and sugar mixture, then stir in the frozen blueberries, being careful not to squash them (if they’re frozen, they’ll be fine!). Fill the muffin cups almost to the top and bake for 25 minutes, or until light brown. Makes 6 muffins.

Ingredients you will need

Baking Powder