BLUEBERRY WHEAT RECIPES
BLUEBERRY WHOLE WHEAT MUFFINS RECIPE | FOOD NETWORK ...
We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.
Provided by Food Network Kitchen
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
- Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
- Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts : Calories 219 calorie, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 36 milligrams, SodiumContent 184 milligrams, CarbohydrateContent 25 grams, FiberContent 3 grams, ProteinContent 4 grams, SugarContent 11 grams
BLUEBERRY WHOLE WHEAT MUFFINS RECIPE | FOOD NETWORK ...
We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.
Provided by Food Network Kitchen
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
- Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
- Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts : Calories 219 calorie, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 36 milligrams, SodiumContent 184 milligrams, CarbohydrateContent 25 grams, FiberContent 3 grams, ProteinContent 4 grams, SugarContent 11 grams
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