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Whole Wheat Blueberry Lavender Muffins

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Whole Wheat Blueberry Lavender Muffins Recipe
Nutrition Facts*
Serving Size
124 Recipe
Servings Per Recipe
24
Amount Per Serving
Calories
140
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
3%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
85mg
4%
Total Carbohydrates
20g
7%
Dietary Fiber
2g
8%
Sugars
8g
Protein
3g
Calcium
23mg
2%

Number of servings: 24

Calories per serving: 140

Preparation time: 15 min

Total time: 40 min

Ingredients

2 cups whole-wheat flour

1 cup all purpose flour

34 cup dark brown sugar

1 TBS baking powder

12 tsp baking soda

12 tsp salt

1 tsp dried lavender*

1 tsp lemon zest

12 tsp cinnamon

1 cup non-fat Greek yogurt

12 cup unsweetened almond milk

1 tsp vanilla extract

2 eggs

1 TBS honey

12 cup canola oil

2 cups frozen (unsweetened) or fresh blueberries

Directions

1. Preheat oven to 375 degrees F.

2. Line 2 12-cup muffin tins with liners and spray liners with non-stick cooking spray.

3. Whisk together flours, sugar, baking powder, baking soda, salt, lavender, and cinnamon; set aside.

4. In a separate bowl, whisk together the yogurt, milk, vanilla, lemon zest, eggs, honey, and oil.

5. Using a spatula, fold the wet ingredient mixture into the flour mixture until just combined. Do not over-stir. Gently fold in blueberries.

6. Divide the batter evenly among the prepared 24 muffin tins, place pans in the oven, and bake for 17 minutes, or until a toothpick inserted into the center comes out cleanly and tops of muffins have turned light brown.

7. Allow the muffins to cool for 5 minutes in the pan before carefully moving them to a cooling rack.

*Lavender can be purchased in the herbs/spices area of some specialty grocery stores, as well as online (Amazon etc.)

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