Healthy Blueberry Whole Wheat (Ready-to-Print Version)
Wholesome muffins with whole wheat flour, fresh blueberries, honey, and olive oil for a tender texture.
# What You’ll Need:
→ Dry ingredients
01 -
1 3/4 cups white whole wheat flour (approx. 210 g)
02 -
1 teaspoon baking powder (4.9 g)
03 -
1/2 teaspoon baking soda (2.4 g)
04 -
1/2 teaspoon kosher salt (3 g)
05 -
1/4 teaspoon ground cinnamon (0.6 g)
→ Wet ingredients
06 -
1/2 cup honey (120 ml)
07 -
1/2 cup unsweetened applesauce (120 ml)
08 -
1/3 cup extra-virgin olive oil (80 ml)
09 -
1/4 cup milk (60 ml)
10 -
1 large egg (approx. 50 g)
11 -
1 teaspoon vanilla extract (5 ml)
→ Fruit
12 -
1 1/2 cups fresh blueberries (225 g)
# Step-by-Step Guide:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan or line with paper liners.
02 -
In a large bowl, whisk together white whole wheat flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
03 -
In a separate bowl, whisk honey, unsweetened applesauce, extra-virgin olive oil, and milk. Add the large egg and vanilla extract, whisking until thoroughly combined.
04 -
Pour the wet mixture into the dry ingredients and gently fold together with a rubber spatula just until combined. Some lumps are acceptable; avoid overmixing.
05 -
Carefully fold fresh blueberries into the batter. Let the batter rest for 20 minutes to hydrate the flour and improve texture.
06 -
Spoon or pour batter evenly into the prepared muffin pan, filling each cup approximately three-quarters full.
07 -
Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
08 -
Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If any stick, gently loosen edges with a butter knife.
09 -
Enjoy immediately or store in an airtight container at room temperature for up to 4 days. Freeze leftovers in a freezer-safe container for up to 3 months and thaw at room temperature before serving.
# Handy Tips:
01 -
Allowing the batter to rest before baking hydrates the flour, resulting in a moister, tender crumb.