100% Whole Wheat Blueberry Muffins Recipe #632
by Carole Reu
1¼ hours | 35 min prep
12 muffins
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 1/4 cups buttermilk
- 2 egg whites, lightly beaten
- 1/3 cup vegetable oil
- 1/2 cup honey
- 1 cup blueberries, fresh or frozen
- Preheat oven to 350.
- Coat 12 muffin cups with cooking spray.
- Sift together the flour and baking soda.
- In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
- Pour the wet ingredients into the dry.
- Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
- Pour into muffin cups and bake 30 to 35 minutes.
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5 stars