Ingredients for Moist Blueberry Muffins
- Whole Wheat Flour
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Ground Nutmeg
- 1 cup milk (or 1 cup dairy whey)
- Egg
- Vanilla
- 1/2 cup melted unsalted butter (or 1 cup plain yogurt)
- 1 cup granulated sugar
- Whey
- 1 1/2 cups fresh or frozen blueberries
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How to Make Moist Blueberry Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter (or yogurt), eggs, milk (or dairy whey), and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Fold in the blueberries and any desired lemon zest or almond extract.
- Fill each muffin liner about ¾ 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.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
123g
Fat
80g
Carbs
27g
