Extra Healthy · Muffins and Breads

Whole Wheat Blueberry Muffins

These are a staple to keep in the freezer for a snack or breakfast. My kids love for me to make them in the miny tins for bite-sized muffins. I’ve been making these many years now & they never fail to turn out good.

2 cups wheat flour

1 tsp baking soda

1 ¼ cups buttermilk

2 egg whites, lightly beaten

1/3 cup vegetable oil

½ cup honey

1 cup blueberries

Preheat oven to 350. Sift together flour & baking soda

In Separate bowl, whisk together the buttermilk, egg whites, oil & honey until creamy, then stir in blueberries. Pour wet ingredients into dry. Fold together with spatula until batter is moist yet remains slightly lumpy. Bake 30-35 min for large tin.




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