Simply Delish Whole Wheat Blueberry Muffins - Recipe


These Simply Delish Whole Wheat Blueberry Muffins Recipe was created out of more of a pure accident! That's the joy of cooking everything out of the ingredients that you have in your kitchen.

There comes a time in one's life where it is simply healthier to make your own mixes. For the past few months, I've REALLY been trying to make everything from scratch. However, sometimes it's easier said than done with the rugrats running around! 

I found myself in the middle of mixing up the dry ingredients when I realized I had NO EGGS! I know!  I was super panicked and scouring my kitchen and pantry for anything to be the binding agent. Then I saw my bananas and started mashing away, added the wet ingredients to the mashed up bananas and whisked my little heart out...ok, not really, but, it sounds good. Everything tastes better to me when I make up how long I slaved away in the kitchen....

Anyhow, back the recipe.

So with all this homemaker stuff going on over in my kitchen, I've learned a few tricks. When it comes to making breads or muffins you don't want to over mix the batter. When you mix as less as possible you are going to get a lighter and fluffier (is this even a word?!?) ending result...so keep that in mind next time you find yourself making your own Simply Delish Whole Wheat Blueberry Muffins or bread recipe!

I hope you enjoy these as much as we do!



*Yields 16 muffins

Ingredients

2 cups Whole Wheat Flour
1 cup sugar
½ tsp Ground Cinnamon
½ tsp salt
1 tbsp Baking Powder
1 banana, mashed
1 cup milk
¼ oil
1 tsp vanilla
½ tsp lemon juice
2 cups blueberries, rinsed and drained

Directions

Preheat oven to 400.

Place baking liners in cupcake tray and coat with baking spray.

In a large bowl sift together the flour, sugar, cinnamon, salt and baking powder. In a medium size bowl mash one banana. Stir in milk, oil, vanilla and lemon juice. Next add in the blueberries.


Slowly pour the wet ingredients into the dry ingredients. Remember, to keep a lighter batter to not over mix.

Cook for 15-18 minutes until a toothpick inserted in the middle of the muffin comes out clean.


Let cool and serve with a cup of coffee or glass of cold milk.