Rating: 4.5 stars
46 Ratings
  • 5 star values: 28
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is a modified version of a recipe given to me by a friend. I've subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.

Recipe Summary

cook:
20 mins
additional:
25 mins
total:
1 hr
prep:
15 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.

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  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.

  • Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.

Cook's Note:

For richer muffins, use melted butter in place of the canola oil.

Nutrition Facts

238 calories; protein 4.3g; carbohydrates 32.1g; fat 11g; cholesterol 32.6mg; sodium 201.8mg. Full Nutrition
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