With whole-wheat being the main ingredient in this muffin recipe, they turned out a lot better than I thought they would be. You can use fresh or frozen blueberries in this recipe making it really nice if you have left over blueberries in the freezer from the summer. Serve them hot, with butter, and they are really good.
Whole-Wheat Blueberry Muffins
Recipe Type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 6 jumbo or 12 regular
Whole-Wheat Blueberry Muffins
Ingredients
Scale
Streusel
- 3 tablespoons sugar
- 3 tablespoons brown sugar (packed)
- 3 tablespoons whole-wheat flour
- Pinch salt
- 2 tablespoons unsalted butter (melted)
Muffins
- 3 cups whole-wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter (melted)
- 1/4 cup vegetable oil
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups blueberries
Instructions
Directions for streusel
- In a medium-size bowl using a fork mix all the ingredients together until the mixture forms small bits and pea size chunks; set aside.
Directions for muffins
- In a large bowl whisk together the flour, baking powder, baking soda, and salt.
- In a medium-size bowl lightly beat the eggs, and then mix in the melted butter, oil, vanilla, sugar, and buttermilk; mix until well combined.
- Mix the wet ingredients into the dry ingredients until just moistened and then fold in the blueberries.
- Preheat oven to 400F.
- Spray a 6 cup jumbo muffin tin with cooking spray including the top of the tin. Using a heaping ½ cup measuring cup fill the muffin tins with the batter. (Cups will be very full) sprinkle the Streusel over the top of the muffins.
- Bake for 25 to 30 minutes until muffins are golden brown on top and a table knife inserted in the center comes out clean.
- Let muffins cool for about 5 minutes, remove them from the muffin tin, and cool on a wire rack for 5 more minutes – serve hot with butter.
