Whole Wheat Blueberry Muffins
These tender, fluffy blueberry muffins are made with whole wheat flour! And you know what? You can’t even tell!! They’re bursting with sweet juicy berries and topped with crunchy turbinado sugar and a cinnamon streusel.
I LOVE LOVE LOVE blueberry muffins! They’re definitely one of my favorite kinds of muffins to make. Lately we’ve been trying to make healthy swaps, and using more whole wheat flour has been an easy one. Even my super picky husband didn’t notice 🙂
One of the main complaints I hear from people when baking with whole wheat flour (aside from the distinct taste) is that things always come out dry. I used a buttermilk/sour cream combo to keep these extra moist and fluffy. I pumped up the flavor with extra vanilla extract and topped half of them off with a sprinkle of turbinado sugar and a the other half with a cinnamon streusel. The topping is totally up to you!
Take care not to over-mix the batter or over-bake the muffins. You want them to be nice and tender! 18-20 minutes at 400 degrees is all these sky-high blueberry muffins need reach golden brown perfection! Enjoy & happy baking!
- For the muffins:
- ¾ c. granulated sugar
- ¼ c. brown sugar, packed
- 2 tsp. vanilla extract
- 2 large eggs
- ¼ c. (1/2 stick) unsalted butter, melted
- ¼ c. coconut oil or vegetable oil
- 3 c. (16.5 oz) white whole wheat flour*
- 2½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- ½ c. sour cream
- 1 c. buttermilk
- 1¾ c. fresh or frozen blueberries
- 3 tbsp. turbinado sugar
- 3 tbsp. granulated sugar
- 3 tbsp. brown sugar, packed
- ⅛ tsp. cinnamon
- Preheat oven to 400 degrees. Generously spray 12-cup muffin tin; set aside.
- In the bowl of a stand mixer or a large mixing bowl, beat the sugars, butter and oil together for 2 minutes on medium speed. Add the vanilla extract, then the eggs one at a time, mixing until incorporated.
- In a medium size mixing bowl, whisk together the flour, baking powder, baking soda and salt. With mixing speed on low alternate adding the dry ingredients along with the sour cream and buttermilk. Mix just until combined. It's ok to have slightly lumpy batter, do NOT over-mix. Using a large spatula, fold in the blueberries by hand.
- Fill each well until full (a heaping ¼ cup). Sprinkle with coarse sugar or mix together the ingredients for the streusel and sprinkle over the tops of the muffins. Place in the oven and bake for 18-22 minutes or until the tops spring back when touched and are lightly golden in color. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
-Try adding a tablespoon of flax for added nutrition.
-I haven't tried any substitutes in this recipe. Please leave a comment below if you do!
Recipe source: America's Test Kitchen