Vegetarian

Whole wheat blueberry muffins

Name: Whole wheat blueberry muffins
Total time: 45 min
Yield: 12 servings
Ingredients: 1.5 tsps baking soda; 2 large banana; 198.45 g blueberries; 227 g butter; 300 ml buttermilk; 1 large free range eggs; 110 g brown sugar; 1 tsp turbinado sugar; 1 pinch sea salt; 240 g whole wheat flour

Whole Wheat Blueberry Muffins are a delicious breakfast option, perfect for a wholesome start to your day. This recipe is lacto-ovo vegetarian and a good source of vitamins and minerals. It's best enjoyed as a morning treat or for a special brunch.

Ingredients

baking soda

1.5 tsps

banana

2 large

blueberries

198.45 g

butter

227 g

buttermilk

300 ml

free range eggs

1 large

brown sugar

110 g

turbinado sugar

1 tsp

sea salt

1 pinch

whole wheat flour

240 g

Method

Preheat oven to 350 degrees an line a muffin tin with paper or silicon cups.Peel bananas and mash them in a bowl. Set aside.In a large bowl, combine flour, baking powder, baking soda, salt and light brown sugar. Make a well in the center an add buttermilk, beaten egg, olive oil (or butter) and bananas.
Combine until just mixed. Do not overmix!
Add in blueberries and give a couple of stirs.Spoon batter into muffin cups until full and then sprinkle the tops with raw sugar.
Bake for 20 - 25 minutes until golden brown.
Let cool a few minutes in the pan and then transfer to a wire rack to cool completely.

Nutrition:

325 kcal

Carbs

41 g

Fat

17 g

Protein

4 g

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