Whole Wheat Blueberry Muffins
Votes: 5
Time: 55 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 219, total fat 12 G., saturated fats G., proteins 4 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 219, total fat 12 G., saturated fats G., proteins 4 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
This muffin recipe makes it healthier thanks to the use of whole-wheat flour and a combination of vegetable oil and low-fat sour cream, which are added to the batter to create a tender muffin. The finishing touch is a sweet and crunchy oatmeal topping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups whole wheat pastry flour or regular whole wheat flour
- 1/2 cup rolled oats, plus extra for sprinkling
- 1 teaspoon baking powder
- 1/2 tsp finely chopped
- 1/4 teaspoon baking soda
- 1/2 cup vegetable oil
- 1/2 cup low-fat sour cream
- 1/2 cup light brown sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon natural vanilla extract
- 2 large eggs
- 1 cup blueberries
- Turbinado sugar for sprinkling (optional)
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Recipes with similar ingredients: whole grain flour, rolled oats, sour cream, brown sugar, lemon zest, vanilla extract, eggs, blueberry, turbinado sugar
Cooking the dish according to the recipe:
- Preheat oven to 180C. Line 12 muffin tins with paper liners.
- In a large bowl, combine the flour, oats, baking powder, salt, and baking soda. In another bowl, combine the vegetable oil, sour cream, brown sugar, lemon zest, and eggs. Add the sour cream mixture to the flour mixture and stir, then fold in the blueberries (don't worry if the batter is lumpy).
- Divide the batter evenly among the muffin tins. Sprinkle with rolled oats and, if desired, turbinado sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 20-24 minutes. Cool the muffins in the tins for a few minutes, then transfer them to a wire rack to cool completely.
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