Ingredients and Weight:
- Whole wheat flour: 2 cups (250g)
- Baking powder: 3 teaspoons
- Baking soda: 1 teaspoon
- Granulated sugar: 1 cup (200g)
- Salt: 1/2 teaspoon
- Milk: 1 1/2 cups (360ml)
- Vegetable oil: 1/2 cup (120ml)
- Large eggs: 2
- Blueberries: 2 cups (300g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk together the milk, oil, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the blueberries.
- Divide the batter among the prepared muffin cups, filling them about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information (per muffin):
- Calories: 250
- Carbohydrates: 45g
- Protein: 6g
- Fat: 10g
- Sodium: 250mg
Dish Characteristics:
- Large, fluffy muffins with a tender crumb
- Bursting with juicy blueberries
- Slightly sweet with a hint of whole wheat
User Comments:
- "These muffins are huge and so delicious! The blueberries are perfectly sweet and the muffin texture is moist and fluffy."
- "The whole wheat flour gives these muffins a nutty flavor that's really nice. They're also really filling."
- "I love that these muffins are so easy to make. I've been making them for years and they're always a hit with my family."
- "These muffins are perfect for a quick and healthy breakfast or snack."
- "I made these muffins with frozen blueberries and they turned out great!"
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough muffins.
- If you don't have muffin liners, you can grease the muffin cups with oil or butter.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
