Whole Wheat Blueberry Muffins
- 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
- Preheat the oven to 205°C.
- Sift and whisk together all of the dry ingredients.
- In a separate bowl, whisk together the vanilla, vegetable oil, sour cream and milk.
- Pour the wet ingredients into the dry ingredients, stirring just to combine.
- Fold in the blueberries. Do not overmix.
- Spoon the batter into muffin cups, filling them nearly full.
- Bake the muffins for 18 to 20 minutes, until a tester inserted into the middle of one of the center muffins comes out clean.
- 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 Gluten-Free Blog at http://www.delicacious.com/whole-wheat-blueberry-muffins/
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