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Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups whole wheat flour
  • ½ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • ¾ cup buttermilk
  • ⅓ cup melted unsalted butter
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen blueberries

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in the center and add the egg, buttermilk, melted butter, and vanilla. Whisk just until combined (a few lumps are okay).
  3. Gently fold in the blueberries with a spatula until evenly distributed.
  4. Divide batter among muffin cups, about three-quarters full, and sprinkle coarse sugar on top if desired. Bake for 18-22 minutes until a toothpick comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

If using frozen blueberries, fold them in straight from the freezer to avoid a purple batter. A sprinkle of coarse sugar before baking gives a crunchy top, but it’s optional. These muffins are best the day they’re made, though they keep well for several days.