Ingredients for Anna's Blueberry Mini Muffins
- 1/2 cup vegetable oil
- 1/2 cup honey
- 2 large eggs
- 1 cup plain yogurt
- 1 teaspoon orange zest
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups fresh blueberries
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How to Make Anna's Blueberry Mini Muffins
- Preheat oven to 375°F (190°C) and line a 36-cup mini muffin tin with paper liners. Alternatively, use a regular 12-cup muffin tin.
- In a large bowl, whisk together 1/2 cup vegetable oil, 1/2 cup honey, 2 large eggs, 1 cup plain yogurt, and 1 teaspoon orange zest until well combined.
- In a separate bowl, whisk together 2 cups whole wheat flour, 1 cup all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in 2 cups fresh blueberries.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 20-22 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.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
19g
Fat
2g
Carbs
3g
