Blueberry Muffins

Yield:
Makes 12 muffins

National Blueberry Muffin Day - July 11

Ingredients:

  1. 1 pint (1 1/3 cups) fresh or frozen blueberries, rinsed and drained
  2. 1 1/4 cups whole wheat flour
  3. 1/2 cup granulated sugar
  4. 2 teaspoons baking powder
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 1/2 cups buttermilk*
  8. 1/3 cup melted butter
  9. 2 eggs
  10. 1 teaspoon vanilla
  11. 1 1/4 cups all purpose flour
  12. 12 teaspoons turbinado sugar (sugar in the raw)
  13. Cooking spray
Directions:

Preheat oven to 400 degrees F. Generously spray 12 count muffin tin with nonstick cooking spray.

In a large bowl combine flours, granulated sugar, baking powder, baking soda and salt; stir until all ingredients are well blended.

In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour in the liquid mixture; then add the blueberries. Gently fold ingredients just until moist; do not overmix.

Spoon batter evenly into muffin tin. Cups will be close to full. Sprinkle the top of each muffin with about 1 teaspoon turbinado sugar. Bake for 18 to 22 minutes.

*No buttermilk? Substitute 1 1/2 tablespoons lemon juice and enough milk to make 1 1/2 cups.



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