Whole Wheat Blueberry Muffins

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen blueberries)

Directions

1. Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the oil, egg, buttermilk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Whole wheat flour is higher in fiber and other essential vitamins and minerals than white flour.
• Blueberries are rich in antioxidants and provide a boost of natural sweetness.
• Buttermilk helps to keep the muffins moist and adds a subtle tangy flavor.