Whole-Wheat Blueberry Muffins for IAVW: British
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Course: Breakfast/snack
Servings: 11 muffins
Author: Holy Cow!
  • 1 cup blueberries
  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • Mix all the dry ingredients together and set aside.
  • In a large bowl , whisk together until mixed:
  • 1/2 cup canola or other vegetable oil
  • 1/4 cup lemon or lime juice (I used lime)
  • 3/4 cup soymilk
  1. Add the mixture to the dry ingredients and mix just until everything’s blended.
  2. Add blueberries and mix in.
  3. Divide the batter equally into 11 cups of a standard baking pan, greased.
  4. Bake in a 350-degree oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  5. Cool for 5 minutes on a rack and then slide out using a thin knife.
  6. These muffins are delicate, which gives them a lovely, cakey texture, but that also makes them a little difficult to unmold, so be gentle.