Whole Wheat Blueberry Muffins
Serves: 12
  • 2¼ cups Whole Wheat Flour
  • ⅔ cup light muscovado sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup blueberries, fresh or frozen
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil
  • 1 cup light sour cream
  • ½ cup milk
  1. Preheat the oven to 205°C.
  2. Sift and whisk together all of the dry ingredients.
  3. In a separate bowl, whisk together the vanilla, vegetable oil, sour cream and milk.
  4. Pour the wet ingredients into the dry ingredients, stirring just to combine.
  5. Fold in the blueberries. Do not overmix.
  6. Spoon the batter into muffin cups, filling them nearly full.
  7. Bake the muffins for 18 to 20 minutes, until a tester inserted into the middle of one of the center muffins comes out clean.
  8. Remove the muffins from the oven, and transfer them to a rack to cool. Serve warm, or at room temperature.
Adapted from Kingarthurflour.com
Recipe by Delicacious | A Food Blog at http://www.delicacious.com/whole-wheat-blueberry-muffins/