Blueberry Muffin Recipe (Whole Wheat Flour)
Muffin recipe prepared with whole wheat flour and blueberries. You mix the ingredients and bake it in the oven in a short time; Practical for breakfast and snacks. Be careful not to overmix the dough in the how-to steps.
Ingredients
1. Dry ingredients
2. Liquid ingredients
3. Fruit
Step-by-Step Method
Prepare the oven and the mold
Preheat the oven to 190°C. Place paper capsules in muffin tray or lightly grease.
Combine the dry mixture
In a large bowl, mix whole wheat flour, granulated sugar, baking powder and baking soda with a wire whisk.
Whisk the liquids in a separate bowl
In another bowl, whisk the eggs, sour milk and molasses briefly until smooth.
Form the dough
Pour the liquid mixture into the dry ingredients. Mix with spatula until just combined; Do not mix too much so that the muffin does not harden.
Add the blueberries
Lightly coat fresh and frozen blueberries with 1 tablespoon of flour and gently fold into the dough.
Portion
Divide the dough equally among the molds; By eye judgement, 3/4 occupancy would be good.
Bake
Bake in the preheated oven for 22–25 minutes. Take it out of the oven when the top is lightly browned and a toothpick comes out clean.
Rest and serve
Leave it on the tray for 5 minutes, then transfer it to the wire rack. Serve when warm.