Healthy (Ier) Blueberry Muffins

"The best for breakfast, brunch, or late-night snacks. Whole wheat pastry flour makes these muffins light and airy while still being healthy. Adapted from EatingWell to make it easier to read and thus quicker to bake."
 
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photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
20
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 400°.
  • combine 'crumble topping' ingredients in a small bowl. Set aside.
  • For 'muffins': whisk/sift flours, baking powder, baking soda, salt, and cinnamon in a medium-sized bowl. In a large bowl, combine brown sugar, oil, eggs, milk, butter and vanilla extract.
  • If using a mixer, set on slow-medium speed while adding the dry mix to the wet, portions at a time. Add blueberries and macadamia nut, fold just to combine.
  • Pour batter into 12 lined muffin cups. Add crumble topping evenly among muffins. Bake at 400° for about 20 minutes. Best within the first few days.

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RECIPE SUBMITTED BY

Film major in Grands Rapids, MI Love photography, musical theatre, and friends (and baking for them!)
 
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