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Healthy (Ier) Blueberry Muffins

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“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.”
READY IN:
40mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. combine 'crumble topping' ingredients in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. 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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