Great for breakfast to go! I love how the blueberries burst over the healthy muffins! The buttermilk kept the muffins moist and tender. This recipe is definitely a keeper, come to think of it again… I might just make them this weekend so I have something to eat in the morning when I head to work!
Ingredients (Makes 12 regular muffins)
- 1/3 cup extra virgin olive oil
- 1 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup brown sugar (3/4 cup honey for a sugar-free option)
- 1 cup wholemeal flour
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1 cup blueberries
Preheat oven to 200C.
Mix flours, sugar, baking powder, baking soda, blueberries, salt, nutmeg, and cinnamon in a large mixing bowl.
In a measuring cup, mix oil, buttermilk, and vanilla extract until combined.
Pour wet ingredients into dry ingredients.
Fold until just combined. Do not over mix!
Scoop into prepared muffin cups.
Bake for 18 – 20 mins or until skewer comes out clean.
Let cool for 5-10 mins, and allow to cool completely on wire rack.
That’s my other yummy bake on the side