Blueberry Muffins
Ingredients
The muffins
-
2 ½
cups
whole wheat pastry flour
-
½ to ¾
cup
sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
2
teaspoons
cardamom (optional)
-
½
teaspoon
salt
-
⅔
cup
olive oil
-
2
large
eggs
-
1
cup
Greek yogurt
-
2
teaspoons
vanilla extract
-
¼
cup
milk
-
2
teaspoons
lemon zest
-
1 ½
cups
blueberries (fresh or frozen)
Streusel topping (optional)
-
¼
cup
flour
-
¼
cup
sugar
-
2
tablespoons
coconut oil or butter
-
a pinch
salt
-
a pinch
cardamom
Instructions
- Preheat the oven to 375°F and prepare a 12-hole muffin tin with oil or liners.
- For the streusel topping, mix flour, sugar, and salt, then incorporate the butter to form crumbs and freeze.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cardamom, and salt.
- In a separate bowl, whisk the wet ingredients: olive oil, eggs, Greek yogurt, vanilla, milk, and lemon zest.
- Combine the wet and dry mixtures, folding in the blueberries gently.
- Spoon the batter into the muffin tin, filling to the top and pressing a few blueberries on top.
- Sprinkle the streusel topping over each muffin if using.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Let the muffins cool on a wire rack before serving.
Nutrition Facts (estimated)
Servings
12
Calories
261
Total fat
14g
Total carbohydrates
31g
Total protein
6.1g
Sodium
125.6mg
Cholesterol
31.8mg
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