A make ahead grab and go breakfast to get your day started right! These are not overly sweet so you can add more berries or whip up a quick glaze with some powdered sugar. I will usually dust mine as photographed, it is simple and BERRY delicious!
Freeze up to 3 months or eat them right out the oven. I will make a batch Sunday evenings and have them for the week! If you don’t like oil, use applesauce instead or mashed banana. It will come out a bit denser but amazingly satisfying! Feel free to get fancy and add chocolate chips. Life is sweeter this way 😉
Whole Wheat Blueberry Muffins
Ingredients
- 1 1/2 whole wheat flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 + 2 tablespoon milk, any
- 1 1/4 teaspoon vanilla extract
- 1/2 cup blueberries, fresh or frozen
Directions
- Pre-heat oven to 400 degrees F. Grease or line a standard 12 cup muffin pan with 10 liners, fill 1/4 teaspoon with water in the empty 2 cups.
- In a large bowl whisk flour, sugar, salt, baking powder, cinnamon together. Set aside.
- In a separate bowl, whisk oil, egg, milk, vanilla together.
- Pour wet ingredients into the dry, using a fork stirring to combine.Â
- Fold in blueberries.
- Scoop batter evenly into the 10 liners.
- Bake 15-20 minutes until took pick comes out with a few crumbs.
- Transfer to cooling rack.
- Dust with powdered sugar or make a glaze with powdered sugar and milk! Yum!
- Enjoy!
