Whole-Grain Blueberry Muffins

Ingredients

0 of 15 out on the counter

• 1½ cups whole wheat flour
• ½ cup all-purpose flour
• 1¾ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ⅓ cup granulated sugar
• 2 large eggs
• 1 small container (5.3 oz / 170 g) plain nonfat Greek yogurt
• ¼ cup olive oil
• ½ cup plus 1 tbsp fat-free (skim) milk
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 2 cups blueberries, fresh or frozen (not thawed)
• 1 tbsp all-purpose flour, to toss the berries
• Paper liners for the muffin tin

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 400 °F and put 12 paper liners in a muffin tin. Paper liners help here, because baked goods tend to stick to the pan a mile up.
2. 2Sift or whisk both flours, the salt, the baking soda and the baking powder together in a big bowl.
3. 3In a second bowl, whisk the eggs, sugar, olive oil, yogurt, milk, lemon juice and vanilla until smooth.
4. 4Pour the wet mixture into the dry and stir with a spatula just until no dry flour shows. Leave the bowl alone for 15 minutes. The whole wheat flour soaks up the liquid and the batter thickens.
5. 5Toss the blueberries with the 1 tbsp flour. If they are frozen, do not thaw them. Fold them in with as few strokes as you can.
6. 6Fill each liner to the top, about a heaping ⅓ cup of batter.
7. 7Bake 20 to 24 minutes. They are done when the tops feel springy under a finger and a toothpick pushed into the middle pulls out dry. A few berry streaks on the pick are fine, wet batter is not.
8. 8Cool in the pan 10 minutes, then move the muffins to a rack. Cool completely before storing.