Name: Whole-Grain Blueberry Muffins
Total time: 50 min
Yield: 12 muffins
Ingredients: 1½ cups (180 g) whole wheat flour; ½ cup (62.5 g) all-purpose flour; 1¾ tsp (8 g) baking powder; ¼ tsp (1.2 g) baking soda; ½ tsp salt (3 g); ⅓ cup (67 g) granulated sugar; 2 large eggs; 1 small container (5.3 oz / 170 g) plain nonfat Greek yogurt; ¼ cup (54 g) olive oil; ½ cup plus 1 tbsp (138 g) fat-free (skim) milk; 1 tbsp (15 g) lemon juice; 2 tsp (8.4 g) vanilla extract; 2 cups (296 g) blueberries, fresh or frozen (not thawed); 1 tbsp (7.8 g) all-purpose flour, to toss the berries; Paper liners for the muffin tin

Ingredients

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1½ cups whole wheat flour
½ cup all-purpose flour
1¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
⅓ cup granulated sugar
2 large eggs
1 small container (5.3 oz / 170 g) plain nonfat Greek yogurt
¼ cup olive oil
½ cup plus 1 tbsp fat-free (skim) milk
1 tbsp lemon juice
2 tsp vanilla extract
2 cups blueberries, fresh or frozen (not thawed)
1 tbsp all-purpose flour, to toss the berries
Paper liners for the muffin tin

Method

Nutrition

Estimated

Per muffin · serving size 1 of 12

Calories175

Total fat	5.9 g
Saturated fat	1.0 g
Sodium	217 mg
Total carbohydrate	25.9 g
Dietary fiber	2.4 g
Total sugars	9.3 g
Protein	5.7 g

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asharedpalate.com · asharedpalate.com/blueberry-muffins