Wholesome Blueberry Delight Muffins
Indulge in these scrumptious Wholesome Blueberry Delight Muffins made with 100% whole wheat flour! Perfectly fluffy and naturally sweetened with honey, these muffins are packed with nutritious blueberries that burst with flavor in every bite. Ideal for a healthy breakfast or a delightful snack, these muffins are easy to make and sure to impress your family and friends. Enjoy them warm or store them for on-the-go convenience! Let's bake some wholesome goodness.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
whole wheat flour
2 cups (Sifted)
baking soda
1 teaspoon (Sifted with flour)
buttermilk
1 1/4 cups (Room temperature)
egg whites
2 (Lightly beaten)
vegetable oil
1/3 cup (None)
honey
1/2 cup (None)
blueberries
1 cup (Fresh or frozen)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Lightly coat a 12-cup muffin pan with cooking spray or line with muffin liners.
3
In a large mixing bowl, sift together the whole wheat flour and baking soda, ensuring even distribution.
4
In a separate medium bowl, whisk together the buttermilk, lightly beaten egg whites, vegetable oil, and honey until the mixture is smooth and creamy.
5
Gently fold the fresh or frozen blueberries into the wet ingredients, being careful not to crush them.
6
Pour the wet mixture into the dry ingredients, and using a rubber spatula, fold the batter together just until combined. Do not over-mix; some lumps are okay as this keeps the muffins tender.
7
Evenly distribute the batter into the prepared muffin cups, filling each about 2/3 full.
8
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these blueberry muffins wholesome?
These muffins are considered wholesome because they are made with 100% whole wheat flour and are naturally sweetened with honey instead of refined sugar.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C) before baking the muffins.
How should I prepare the muffin pan?
You can either lightly coat a 12-cup muffin pan with cooking spray or line it with muffin liners.
What type of flour is used in this recipe?
The recipe calls for 2 cups of whole wheat flour.
Do I need to sift the ingredients?
Yes, you should sift together the whole wheat flour and baking soda in a large mixing bowl to ensure even distribution.
What liquid ingredients are required?
The wet ingredients include buttermilk, lightly beaten egg whites, vegetable oil, and honey.
Should the buttermilk be at a specific temperature?
Yes, the buttermilk should be at room temperature for the best results.
How should the egg whites be prepared?
The 2 egg whites should be lightly beaten before being whisked into the other wet ingredients.
Can I use frozen blueberries?
Yes, you can use either 1 cup of fresh or frozen blueberries for this recipe.
When do I add the blueberries to the mix?
Gently fold the blueberries into the wet ingredients before combining them with the dry ingredients.
What is the best way to combine the wet and dry ingredients?
Pour the wet mixture into the dry ingredients and use a rubber spatula to fold them together just until combined.
Is it okay if the batter has lumps?
Yes, some lumps are okay. Do not over-mix the batter, as this helps keep the muffins tender.
How much batter should I put in each muffin cup?
Each muffin cup should be filled about 2/3 full.
How long do the muffins need to bake?
Bake the muffins for 30 to 35 minutes.
How can I tell if the muffins are fully cooked?
The muffins are done when a toothpick inserted into the center comes out clean.
What is the cooling process for the muffins?
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
How much honey is used as a sweetener?
The recipe uses 1/2 cup of honey.
How much oil is required?
You will need 1/3 cup of vegetable oil.
How many muffins does this recipe yield?
This recipe is designed for a standard 12-cup muffin pan.
What is the role of baking soda in this recipe?
One teaspoon of baking soda is used as the leavening agent to help the muffins rise.
Can these muffins be eaten warm?
Yes, they are delicious when enjoyed warm.
Are these muffins suitable for an on-the-go snack?
Absolutely! They can be stored and are perfect for on-the-go convenience.
What is the texture of these muffins?
These muffins are designed to be perfectly fluffy with bursting blueberries in every bite.
Is there any refined sugar in this recipe?
No, the recipe uses honey as a natural sweetener.
Can I use whole eggs instead of egg whites?
The recipe specifically calls for 2 egg whites, which helps keep the muffins light.
What tools do I need for mixing?
You will need a large mixing bowl, a medium bowl, a whisk, and a rubber spatula.
Should I be careful when folding in the blueberries?
Yes, fold them gently so you do not crush them.
How much buttermilk is used?
The recipe requires 1 1/4 cups of buttermilk.
What makes the muffins tender?
Folding the batter just until combined and avoiding over-mixing ensures the muffins stay tender.
Is this recipe easy for beginners?
Yes, the instructions are straightforward and easy to follow, making it a great project for any baker.