Buttermilk Blueberry Muffins
Ingredients
The dry ingredients
-
⅔
cup
all-purpose flour
-
⅔
cup
whole wheat flour
-
⅓
cup
stone ground cornmeal
-
⅓
cup
old fashioned rolled oats
-
¼
cup
granulated sugar
-
2
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
kosher salt
The wet ingredients
-
1
cup
buttermilk
-
⅓
cup
pure maple syrup
-
2
large
eggs
-
4
tablespoons
unsalted butter
-
¼
cup
unsweetened applesauce
The mix-ins
Instructions
- Preheat the oven to 400°F and prepare a muffin pan.
- Whisk the dry ingredients in a large bowl.
- In another bowl, mix the wet ingredients together.
- Combine the wet ingredients with the dry ingredients without overmixing.
- Fold in the blueberries gently.
- Fill the muffin cups with the batter and bake for 17 to 19 minutes.
- Cool the muffins for 5 minutes in the pan before transferring them to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
178
Total fat
6g
Total carbohydrates
28g
Total protein
4g
Sodium
20mg
Cholesterol
40mg
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