{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Whole-Grain Blueberry Muffins",
 "description": "Whole wheat and olive oil muffins packed with two cups of blueberries and only a third of a cup of sugar, a breakfast you can bake on Sunday and freeze for the week.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "12 muffins",
 "totalTime": "PT50M",
 "recipeIngredient": [
  "1½ cups (180 g) whole wheat flour",
  "½ cup (62.5 g) all-purpose flour",
  "1¾ tsp (8 g) baking powder",
  "¼ tsp (1.2 g) baking soda",
  "½ tsp salt (3 g)",
  "⅓ cup (67 g) granulated sugar",
  "2 large eggs",
  "1 small container (5.3 oz / 170 g) plain nonfat Greek yogurt",
  "¼ cup (54 g) olive oil",
  "½ cup plus 1 tbsp (138 g) fat-free (skim) milk",
  "1 tbsp (15 g) lemon juice",
  "2 tsp (8.4 g) vanilla extract",
  "2 cups (296 g) blueberries, fresh or frozen (not thawed)",
  "1 tbsp (7.8 g) all-purpose flour, to toss the berries",
  "Paper liners for the muffin tin"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat 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."
  },
  {
   "@type": "HowToStep",
   "text": "Sift or whisk both flours, the salt, the baking soda and the baking powder together in a big bowl."
  },
  {
   "@type": "HowToStep",
   "text": "In a second bowl, whisk the eggs, sugar, olive oil, yogurt, milk, lemon juice and vanilla until smooth."
  },
  {
   "@type": "HowToStep",
   "text": "Pour 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."
  },
  {
   "@type": "HowToStep",
   "text": "Toss 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."
  },
  {
   "@type": "HowToStep",
   "text": "Fill each liner to the top, about a heaping ⅓ cup of batter."
  },
  {
   "@type": "HowToStep",
   "text": "Bake 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."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in the pan 10 minutes, then move the muffins to a rack. Cool completely before storing."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 12",
  "calories": "175 kcal",
  "proteinContent": "5.7 g",
  "carbohydrateContent": "25.9 g",
  "fatContent": "5.9 g",
  "saturatedFatContent": "1.0 g",
  "sugarContent": "9.3 g",
  "sodiumContent": "217 mg",
  "fiberContent": "2.4 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/blueberry-muffins.jpg",
 "imageAlt": "Whole-grain blueberry muffins in paper liners, filled to the top, blueberries showing in the springy tops, on a cooling rack",
 "url": "https://asharedpalate.com/blueberry-muffins"
}