Ingredients
Blueberry Muffins
- 1 cup All-purpose flour
- ½ cup Granulated sugar
- ¼ tsp Salt
- 1 ½ tsp Baking powder
- ⅓ cup Vegetable oil
- ⅓ cup Milk
- 1 Egg
- 1 tsp Vanilla extract
- 1 cup Blueberries fresh or frozen (if using frozen do not thaw)
Salted Honey Latte
- 1 cup Your choice of milk
- 4 tsp Honey
- 1 cup Coffee
- ½ tsp Flaky sea salt
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the wells.
- In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
- In a separate bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18 - 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once the muffins are baked, remove them from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- In a small saucepan, warm the milk over medium heat until it starts to steam (do not boil). Stir in the honey.
- Meanwhile, brew the coffee.
- Froth the milk using a milk frother if desired. Pour over the coffee. Finish the latte with a sprinkle of flaky salt on top.
- Serve the blueberry muffins alongside the salted honey latte and enjoy your breakfast.
Nutrition
Calories: 569kcal | Carbohydrates: 123g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 661mg | Potassium: 285mg | Fiber: 3g | Sugar: 71g | Vitamin A: 225IU | Vitamin C: 7mg | Calcium: 257mg | Iron: 4mg
Blueberry Muffins
Ingredients
Blueberry Muffins
- 1 cup All-purpose flour
- ½ cup Granulated sugar
- ¼ tsp Salt
- 1 ½ tsp Baking powder
- ⅓ cup Vegetable oil
- ⅓ cup Milk
- 1 Egg
- 1 tsp Vanilla extract
- 1 cup Blueberries fresh or frozen (if using frozen do not thaw)
Salted Honey Latte
- 1 cup Your choice of milk
- 4 tsp Honey
- 1 cup Coffee
- ½ tsp Flaky sea salt
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the wells.
- In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
- In a separate bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18 - 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once the muffins are baked, remove them from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- In a small saucepan, warm the milk over medium heat until it starts to steam (do not boil). Stir in the honey.
- Meanwhile, brew the coffee.
- Froth the milk using a milk frother if desired. Pour over the coffee. Finish the latte with a sprinkle of flaky salt on top.
- Serve the blueberry muffins alongside the salted honey latte and enjoy your breakfast.
Nutrition
Calories: 569kcalCarbohydrates: 123gProtein: 11gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 87mgSodium: 661mgPotassium: 285mgFiber: 3gSugar: 71gVitamin A: 225IUVitamin C: 7mgCalcium: 257mgIron: 4mg
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