Hearty Blueberry Muffins

Hearty Blueberry Muffins
Hearty Blueberry Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup whole-wheat flour

  • 3/4

    cup all-purpose flour

  • 1/4

    cup toasted wheat germ

  • 1/2

    teaspoon baking soda

  • 1/8

    teaspoon coarse salt

  • 1/2

    cup packed dark-brown sugar

  • 3/4

    cup low-fat plain yogurt

  • 1/4

    cup virgin coconut oil, melted, or safflower oil

  • 2

    large eggs

  • 8

    ounces fresh blueberries (about 1 1/2 cups)

Directions

Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula. Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20 minutes. Let cool in pan 10 minutes. Transfer muffins to a wire rack and let cool completely

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