By delarte
Wholewheat Blueberry Muffins (Milk)
Try them warm from the oven for a moist, cakey texture - they can get crumbly if refrigerated. Freeze half the batch to have them fresh from the airfryer!
Updated at: Wed, 16 Aug 2023 19:34:12 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
19
High
Nutrition per serving
Calories171.3 kcal (9%)
Total Fat5 g (7%)
Carbs36.1 g (14%)
Sugars3.4 g (4%)
Protein4.1 g (8%)
Sodium284.2 mg (14%)
Fiber2.9 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Dry Ingredients
Instructions
Step 1
Preheat the oven to 357 F/ 180 C.
Step 2
In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, and salt; mix well.
Step 3
In a small bowl, combine milk, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
Step 4
Gently fold in blueberries.
Step 5
Fill muffin cups 2/3 full. Bake for 20 mins or until toothpick inserted in center comes out clean.
Step 6
Cool muffins 1 minute before removing from pan. Serve warm.
Notes
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