Blueberry Almond Muffins

a little olive oil replacing the butter

whole wheat flour replacing white

almonds for an extra protein boost

  = a muffin that wont give you a muffin top ;)

Makes 12 muffins

You'll need:

a muffin pan

muffin liners

2 bowls

whisk

spatula

 

1+2/3 C Sifted whole wheat flour

1/2 C slivered almonds

2 tsp baking powder

1 C brown sugar

1 C milk (2%)

1 egg

2 tbsp olive oil

2 tsp pure vanilla extract

2 tsp fresh squeezed lemon juice

1C fresh blueberries

Preheat oven to 375F

In large bowl whisk together sifted flour, almonds, and baking powder. 

**Note: To sift the flour, pour it through a sieve. Discard whatever does not pass through.

In a smaller bowl, add olive oil, vanilla extract, egg, lemon juice, milk, and sugar. Whisk to combine. 

Do not over mix.

Next, add the wet ingredients to the dry.

Using a spatula, fold the wet ingredients into the dry until most of the mixture becomes saturated.

Fold in the blueberries.

Once again, do not over mix.

Fill 3/4 of the muffin liners with batter.

Add 4-5 extra blueberries on top.

 

 Bake for 18 minutes.

Voila!