The beauty of this recipe is it will only make 2 muffins and it’s fully of whole wheat flour, ensuring you’ll last until lunch! No leftovers and hardly any dishes to clean up. Now, that’s my kind of breakfast. All you need to have is a giant muffin tin and your baking ingredients!
The muffins are filling and when served warm with a pad of butter, makes for a delectable treat! The pops of blueberries are just incredible in every bite.
Ingredients:
3/4 cup white whole wheat flour
1/2 tsp baking soda
pinch salt
2 tablespoons brown sugar
1 1/2 tablespoons of a beaten egg
1 tablespoon unsalted butter, melted
3 tablespoons skim milk
1/2 teaspoon vanilla extract
1/4 cup blueberries (fresh or frozen)
1/2 tsp baking soda
pinch salt
2 tablespoons brown sugar
1 1/2 tablespoons of a beaten egg
1 tablespoon unsalted butter, melted
3 tablespoons skim milk
1/2 teaspoon vanilla extract
1/4 cup blueberries (fresh or frozen)
Directions:
Preheat the oven to 375°F.
In a large bowl, whisk the flour, baking soda, salt and brown sugar together. Set aside. In a smaller bowl, stir the egg, melted butter, milk and vanilla together. Stir the wet ingredients into the dry ingredients. Gently fold in the blueberries.
Evenly distribute the batter into two sections of a giant muffin pan that has been sprayed with canola oil. Bake for 19-23 minutes or until a cake tester comes out clean. Allow to cool for 3 minutes before enjoying.Most of the recipes are taken from HERE!
In a large bowl, whisk the flour, baking soda, salt and brown sugar together. Set aside. In a smaller bowl, stir the egg, melted butter, milk and vanilla together. Stir the wet ingredients into the dry ingredients. Gently fold in the blueberries.
Evenly distribute the batter into two sections of a giant muffin pan that has been sprayed with canola oil. Bake for 19-23 minutes or until a cake tester comes out clean. Allow to cool for 3 minutes before enjoying.Most of the recipes are taken from HERE!