“This is a modified version of a recipe given to me by a friend. I've subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.” - by PSOPHIA17
Ingredients
Adjust Servings
Original recipe yields 1 dozen
Directions
- Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
- Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.
Nutrition
Amount Per Serving (12 total)
- Calories
- 238 cal
- 12%
- Fat
- 11 g
- 17%
- Carbs
- 32.1 g
- 10%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
Deb C
"Great texture and flavor, this is a wonderful recipe. I made the recipe exactly as stated with the exception of sprinkling the tops of the muffins with a little turbinado sugar after baking for a li..." See morettle sparkle."
Sarah Jo
"I wanted to cut back on the fat just a touch, I substituted 1/4 cup of homemade applesauce for half of the oil called for in this recipe. Before baking, I sprinkled a little sugar over each muffin mou..." See morend. I got 12 regular sized muffins out of one recipe. These were baked at 350* and were done at 20 minutes. These muffins had the perfect amount of sweetness with a chewy texture and a good portion of blueberries. I thought these might turn out dry......no, sir. These are excellent. We all loved them."
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