Ingrédients pour Whole Wheat Oat Blueberry Muffins
- 1 ½ cups unbleached whole wheat flour
- Flour
- Oat Bran
- 2 teaspoons aluminum-free baking powder
- ½ cup pure honey
- 1 large egg
- Extra Virgin Olive Oil
- Apple Juice
- 1 teaspoon real vanilla extract
- Juice of 1 fresh lemon
- Fresh Blueberries
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Comment préparer Whole Wheat Oat Blueberry Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups whole wheat flour, ½ cup rolled oats, ½ cup granulated sugar, 2 teaspoons baking powder (aluminum-free), ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate bowl, whisk together 1 cup buttermilk, ½ cup pure honey, ¼ cup extra virgin olive oil, 1 large egg, 1 teaspoon vanilla extract, and the juice of 1 fresh lemon.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in 1 ½ cups fresh blueberries.
- Fill the muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy! These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
39g
Fat
3g
Carbs
7g