Minoo’s second recipe is a healthy Blueberry Muffin made with whole wheat flour and honey. Minoo uses frozen blueberry because blueberry season is over. The frozen blueberry is as good as the fresh one.
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 2 teaspoons baking powder
- a pinch of salt
- 1 cup milk or buttermilk
- 2 eggs, beaten
- 4 tablespoons salted butter, melted
- 3 tablespoon maple syrup or honey
- 1 teaspoon vanilla
- 1 cup blueberries
I will not blog in details of the process of making the blueberry muffin as I had blogged about a Banana Blueberry Muffin earlier. The steps will be similar.
Preheat the oven to 375F. Butter a 12-cup muffin tin or line it with paper cups. Sift the dry ingredients in a bowl. In another bowl, beat the eggs, milk, butter, vanilla and honey together. Add the wet ingredients to the dry ingredients. Fold in the blueberries. Spoon the batter into the prepared muffin tins and bake for 25 to 30 minutes or until golden.
Serve warm or at room temperature.
Minoo’s Blueberry Muffin is not very sweet and has all the goodness of whole wheat flour, blueberries and honey. A great recipe for kid’s breakfast or lunch box.