Zutaten für Whole Grain Blueberry Muffins
- omitted - adjusted for clarity and common ingredients
- Old Fashioned Oats
- Whole Wheat Pastry Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- Sorghum
- 2 large eggs (or equivalent egg substitute)
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 cups fresh or frozen blueberries
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Zubereitung von Whole Grain Blueberry Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Place 1 cup rolled oats in a blender and process until a fine flour is formed.
- In a large bowl, whisk together 1 cup oat flour, 1/2 cup whole wheat flour, 1/2 cup pastry flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- In a separate bowl, whisk together 2 large eggs (or equivalent egg substitute), 1 cup buttermilk, and 1/4 cup vegetable oil.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in 2 cups fresh or frozen blueberries (if frozen, do not thaw).
- Fill muffin cups about 2/3 full.
- Sprinkle with 1 teaspoon cinnamon and 1/2 - 1 teaspoon of baking spice blend (recipe #145505, optional).
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
14g
Fat
6g
Carbs
8g