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Almond–Whole Wheat Blueberry Muffins

Amy Wisniewski
  • 60 minutes
  • Serves 12

INGREDIENTS

11 oz

fresh or frozen blueberries, fresh or frozen

2

Eggs, large

2 tsp

Baking powder

1/2 cup

Brown sugar, packed dark

1 1/4 cups

Flour

1/2 cup

Granulated sugar

7/8 tsp

Salt, fine

1 tsp

Vanilla extract

3/4 cup

Whole-wheat flour

3/4 cup

Almond

6

cut into pieces 3 tablespoons cold unsalted butter, unsalted

1 stick

unsalted butter, unsalted

1/2 cup

Whole milk