When I can use whole wheat in a recipe, I do. If it tastes delicious, too, that’s even better. These blueberry muffins hit the mark!
Ingredients:
2 1/4 cups whole wheat flour
1 cup brown sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup blueberries, fresh or frozen
1 teaspoon vanilla
1/3 cup vegetable oil
1 1/2 cups buttermilk or plain (not Greek) yogurt; or 1 1/4 cups liquid whey
Preheat oven to 400F. Line a muffin tin with paper cups, then lightly grease them. Whisk together all of the dry ingredients, including the blueberries. In a separate bowl, whisk vanilla, vegetable oil, and buttermilk/yogurt/whey. Mix all the ingredients together, until just combined. Spoon equally into muffin cups and sprinkle with cinnamon sugar, if desired. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for five minutes and move to a rack or serve warm.
