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Blueberry Muffins
Healthy blueberry muffins packed with blueberries and flavored with cinnamon, perfect as breakfast or snack!
Servings:
12
Author:
Manali Singh
Ingredients
1
cup
all purpose flour
½
cup
whole wheat flour
1
teaspoon
baking powder
½
teaspoon
baking soda
¼
teaspoon
salt
1
teaspoon
cinnamon powder
1
cup
brown sugar
3
tablespoons
oil [i used canola oil]
1
teaspoon
vanilla extract
½
cup
plain yogurt
1
egg
⅔
cup
buttermilk
1.25
cups
blueberries
Instructions
Preheat oven to 350 degrees F.
Line a muffin pan with liners or spray with nonstick spray.
In a bowl whisk together all purpose flour, whole wheat flour, baking powder, baking soda, salt and cinnamon powder. Set aside.
In another bowl mix oil with sugar, whisk till well combined. Add vanilla, egg, yogurt and buttermilk and mix.
Pour the wet ingredients into dry and mix till just combined. Do not overmix else your muffins will be hard. It's ok if you see some pockets of flour.
Fold in the blueberries.
Pour batter into muffin pan/liners till 3/4 full.
Bake at 350 F degrees for 25 minutes or till a toothpick inserted in the center comes out clean.
Nutrition
Calories:
185
kcal
|
Carbohydrates:
33
g
|
Protein:
3
g
|
Fat:
4
g
|
Cholesterol:
16
mg
|
Sodium:
123
mg
|
Potassium:
138
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
60
IU
|
Vitamin C:
1.5
mg
|
Calcium:
65
mg
|
Iron:
0.9
mg