Blueberry Muffins
Ingredients
Dry Ingredients
-
1½
cups
whole wheat pastry flour
-
2
tablespoons
whole wheat pastry flour
-
½
cup
almond flour
-
2
tablespoons
almond flour
-
1
tablespoon
baking powder
-
½
teaspoon
cinnamon
-
½
teaspoon
salt
-
½
teaspoon
flour (for dusting blueberries)
Wet Ingredients
-
1
cup
unsweetened almond milk
-
¼
cup
extra-virgin olive oil
-
2
large
eggs
-
½
cup
cane sugar
-
1
teaspoon
vanilla extract
-
1
teaspoon
lemon oil (optional)
Fruits
-
1¼
cups
blueberries (fresh or frozen)
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin.
- In a medium bowl, combine the whole wheat and almond flours, baking powder, cinnamon, and salt.
- In a large bowl, whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil if using.
- Dust the blueberries with ½ teaspoon flour to prevent them from sinking.
- Pour the dry ingredients into the wet ingredients and stir to combine, then gently fold in the blueberries.
- Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
- Bake for 17 minutes or until the muffin tops spring back when touched.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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