Whole Wheat Blueberry Muffins a Wholesome Snack Recipe

Name: Whole Wheat Blueberry Muffins a Wholesome Snack
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 14 muffins serving(s)
Ingredients: 2 cups all-purpose flour, spooned in; 1 cup whole wheat or whole spelt flour, spooned in; 3/4 cup white sugar; 1 Tbsp. baking powder; ¼ tsp. baking soda; ¼ tsp. salt; 3 large eggs; 1 cup milk; ¼ cup Crosby’s Fancy Molasses; ¼ cup canola oil or melted butter; 2 tsp. vanilla; 2 cups blueberries

Ingredients

2 cups all-purpose flour, spooned in
1 cup whole wheat or whole spelt flour, spooned in
3/4 cup white sugar
1 Tbsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 large eggs
1 cup milk
¼ cup Crosby’s Fancy Molasses
¼ cup canola oil or melted butter
2 tsp. vanilla
2 cups blueberries

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 14 muffins serving(s)

Instructions

Preheat oven to 400°F and line muffin tins with papers. (Can use 2 ramekins for the extra batter)
In a medium bowl, whisk together liquid ingredients.
In a large bowl whisk dry ingredients.
Add liquid mixture to dry ingredients and stir gently 2-3 times.
Add the berries and mix just until the flour is moistened. (Batter will be lumpy and will break into coarse globs.)
Pour into muffin cups and fill to the top.
Bake at once until golden brown, about 20 minutes.
Let muffins rest in the pan for about 10 minutes before removing them from the pan to finish cooling.