Whole Wheat Blueberry Muffins
Sweets/Desserts
What You’ll Need:
🌸 1 ½ cups whole-wheat flour
🧂 1 tsp baking powder
🧂 ½ tsp baking powder
🧂 ⅛ tsp salt
🧂 2 tbsp ground flax seeds (flaxseed meal) mixed with 5 tbsp water
🍁 ⅔ cup maple syrup
🍌 1 mashed banana
🥛 ¾ cup almond milk
🌼 1 tsp vanilla extract
🫐 1 cup fresh blueberries
Features:
Nutrition:
*Nutrition information is a rough estimate.
How You’ll Make It
- Preheat the oven to 450°F (232°C). Line a muffin tin with liners or lightly grease it.
- Prepare the flax egg by mixing ground flaxseeds with water. Let it sit for 5 minutes until thickened.
- Mix dry ingredients in a large bowl: whole-wheat flour, baking powder, baking soda, and salt.
- Whisk wet ingredients in another bowl: mashed banana, maple syrup, almond milk, vanilla extract, and the prepared flax egg.
- Combine wet and dry ingredients gently, stirring just until incorporated. Do not over-mix.
- Fold in blueberries carefully to avoid breaking them.
- Fill the muffin cups generously, almost to the top, to encourage domed tops.
- Bake at 450°F for 5 minutes, then reduce the temperature to 350°F and bake for another 10 minutes.
- The initial high heat creates steam, causing the muffins to rise quickly and form a domed top.
- Lowering the temperature ensures they bake through without burning.
9. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Substituttions
Whole Wheat Blueberry Muffins
Ingredients:
🌸 1 ½ cups whole-wheat flour
🧂 1 tsp baking powder
🧂 ½ tsp baking powder
🧂 ⅛ tsp salt
🧂 2 tbsp ground flax seeds (flaxseed meal) mixed with 5 tbsp water
🍁 ⅔ cup maple syrup
🍌 1 mashed banana
🥛 ¾ cup almond milk
🌼 1 tsp vanilla extract
🫐 1 cup fresh blueberries
Features:
Nutrition:
*Nutrition information is a rough estimate.
Instructions:
- Preheat the oven to 450°F (232°C). Line a muffin tin with liners or lightly grease it.
- Prepare the flax egg by mixing ground flaxseeds with water. Let it sit for 5 minutes until thickened.
- Mix dry ingredients in a large bowl: whole-wheat flour, baking powder, baking soda, and salt.
- Whisk wet ingredients in another bowl: mashed banana, maple syrup, almond milk, vanilla extract, and the prepared flax egg.
- Combine wet and dry ingredients gently, stirring just until incorporated. Do not over-mix.
- Fold in blueberries carefully to avoid breaking them.
- Fill the muffin cups generously, almost to the top, to encourage domed tops.
- Bake at 450°F for 5 minutes, then reduce the temperature to 350°F and bake for another 10 minutes.
- The initial high heat creates steam, causing the muffins to rise quickly and form a domed top.
- Lowering the temperature ensures they bake through without burning.
9. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
