By Carissa Hillyer
Blueberry Chocolate Chip Muffins
9 steps
Prep:20minCook:16min
Storage Notes: These muffins can be stored in the freezer for up to
3 months. You can freeze the items individually wrapped or put the
whole batch into a plastic, silicone or glass container once cooled.
Be sure to label and date each container to avoid confusion later.
Updated at: Sat, 06 Apr 2024 12:49:49 GMT
Nutrition balance score
Good
Glycemic Index
61
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories165.1 kcal (8%)
Total Fat7.5 g (11%)
Carbs20.8 g (8%)
Sugars5.6 g (6%)
Protein3.7 g (7%)
Sodium188.8 mg (9%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
½ cupbuckwheat flour
1 ¼ cupall-purpose flour
2gbaking powder
2gbaking soda
3gsalt
¼ cupsugar
⅓ cupavocado oil
2eggs
⅔ cupbuttermilk
2 tspvanilla
¾ cupsweet potato
peeled and shredded
1 cupblueberries
mixed with a sprinkling of flour, can use frozen
½ cupchocolate chips
optional
OPTIONAL SIDES
Instructions
Step 1
Preheat oven to 400 F (200 C). Grease a muffin tin or line with paper liners.
Step 2
In a large mixing bowl, mix flours, baking powder, baking soda, salt and sugar.
Step 3
In a separate mixing bowl, mix avocado oil, eggs, buttermilk, vanilla and sweet potato until smooth.
Step 4
Pour liquid ingredients into dry ingredients. Stir until just mixed. Do not over mix.
Step 5
Add blueberries and chocolate chips.
Step 6
Spoon batter into muffin tins.
Step 7
Bake for 16 minutes or until a toothpick inserted into the center comes out clean.
Step 8
Cool before eating or freezing.
Step 9
Serve with grapes and snap peas.
Notes
1 liked
0 disliked
Delicious
Easy
Kid-friendly
Moist
Sweet
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