Whole Wheat Blueberry Almond Muffins

Whole-Wheat Blueberry-Almond Muffins

Whole-Wheat Blueberry-Almond Muffins

By America's Test Kitchen
1 hour

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Details
  • Servings:   12
  • Calories:   200
  • Protein:   7g
  •  
  • Fiber:   4g
  • Sugar:   5g
  • Carb Total:   21g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   10g
  •  
  • Diet:   Balanced
  • Meal:   breakfast
  • Dish:   biscuits and cookies
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Cuisine
  • british
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Ingredients
  • 1 cup sliced almonds , lightly toasted
  • 1 cup (5½ ounces/156 grams) whole-wheat flour
  • ¾ cup (3¾ ounces/106 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup organic low-fat buttermilk
  • ⅔ cup packed (4⅔ ounces/132 grams) dark brown sugar
  • 2 large organic eggs
  • ¼ cup expeller-pressed canola oil
  • 2 teaspoons vanilla extract
  • 7½ ounces (213 grams/1½ cups) blueberries
Instructions

Whole-Wheat Blueberry-Almond Muffins serves 12 original recipe by America's Test Kitchen.

View original preparation instructions

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