Zutaten für 100 Whole Wheat Blueberry Muffins
- 3 cups Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1 ½ cups Buttermilk
- 2 large Egg Whites
- ¼ cup Vegetable Oil
- ¼ cup Honey
- 2 cups Blueberries
- 1/2 teaspoon salt
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Zubereitung von 100 Whole Wheat Blueberry Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or coat with cooking spray.
- In a large bowl, whisk together 3 cups whole wheat flour and 1 teaspoon baking soda.
- In a separate bowl, whisk together 1 ½ cups buttermilk, 2 large egg whites, ¼ cup vegetable oil, and ¼ cup honey until well combined.
- Gently fold in 2 cups fresh or frozen blueberries. If using frozen, do not thaw.
- Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined. Do not overmix; a few lumps are okay.
- Fill each muffin cup about ¾ full.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
56g
Fat
5g
Carbs
9g
