The WHOLE-WHEAT BLUEBERRY MUFFINS are light and very indulgent treats, perfect for breakfast but also great for many occasions, such as a quick snack or an afternoon tea. They are simple and quick little cakes to make and, thanks to the healthy ingredients, they are perfect for those who enjoy delicious food but also watch their health and weight…
The goodness of these sweets comes largely from the blueberries, which burst during baking, adding flavor and keeping the batter moist so the muffins stay soft and extremely tasty. The whole-wheat flour pairs well with the rustic style of the cakes, which are delicate and aromatic, also thanks to the lemon zest. In short, while the muffin evokes the American world, the wholesomeness, delicacy and aroma of these treats are all in our best tradition.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 186.84 (Kcal)
- Carbohydrates 22.61 (g) of which sugars 10.16 (g)
- Proteins 3.57 (g)
- Fat 9.59 (g) of which saturated 1.27 (g)of which unsaturated 7.55 (g)
- Fibers 1.89 (g)
- Sodium 44.03 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (medium, at room temperature)
- 7 tbsp sunflower seed oil (about 3.4 fl oz (≈100 g))
- 3 tbsp milk (at room temperature (≈50 g / 1.7 fl oz; about 3 tbsp))
- 2 cups whole wheat flour
- 1 pinch salt
- 1.5 tsp baking powder
- 1/2 cup sugar
- lemon zest
- 2/3 cup blueberries (≈100 g (≈3.5 oz))
YOU’LL NEED FOR THE WHOLE-WHEAT BLUEBERRY MUFFINS
- 2 Bowls
- 1 Hand whisk
- 1 Spoon
- 12 Paper liners
- 2 Muffin pans
PREPARATION WHOLE-WHEAT BLUEBERRY MUFFINS
In a bowl put the eggs, the sunflower oil and the milk, and whisk everything quickly with a hand whisk.
In a second bowl put all the dry ingredients: the whole wheat flour, the sifted baking powder, the sugar, the grated lemon zest and a pinch of salt. Then mix everything together.
Add the egg mixture, stir, add the blueberries lightly dusted with flour and fold them in gently with a spoon. This will help prevent them from sinking to the bottom during baking.
Line two muffin pans with paper liners and fill them 3/4 full with the batter. You can also use disposable aluminum molds greased and floured.
Bake in a preheated conventional oven at 356°F (180°C) for about 20 minutes.
To check the baking of the whole-wheat blueberry muffins, do the classic skewer test. Once baked, let them cool slightly in the oven with the door ajar, then remove them from the pans and let them cool completely before enjoying.
