They are however light and fluffy with the perfect amount of blueberries, perfectly sweetened as well as a very forgiving batter... don't want to use a lot of oil (as I don't) sub in apple sauce or even sour cream (as I did) no egg? use flax seed! I made this recipe twice this week as my hubby and I ate some and I didn't have enough to get through the week, and the second time I made them I increased the recipe slightly as I wanted to muffins to be a little bigger, And they were perfect!
I hope you enjoy these as much as we do!!!
To make Whole Wheat Blueberry Muffins, you will need:
- 2 cups whole wheat all purpose flour, spoon and sweep measurement
- 1/2 cup sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 1/3 cup + 7 1/2 tsp first press canola oil ( I used 1/3 cup oil + remainder sour cream)
- 1 large egg + 2 tsp ground flax
- 1/3 + 1/4 cup milk
- 1 cup fresh or frozen blueberries
Gently fold in the blueberries, being careful not to overmix!
Allow to cool 5 minutes in pan, then remove the muffins from pan to continue cooling on a wire rack