Recipe: <!-- -->Buttermilk-Blueberry Muffins<!-- -->
Perfectly studded with juicy berries, these whole wheat muffins get their tang from buttermilk and their fragrance from almond extract.
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Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Cooling rack
Ingredients
- 1/4 cup canola oil, plus more for the pan
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2/3 cup sugar
- 2 eggs
- 1/2 teaspoon pure almond extract
- 1/2 cup low-fat buttermilk
- 1 1/2 cups fresh or frozen blueberries
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