Whole Wheat Blueberry Muffins
These blueberry muffins use 100% whole wheat grains to create a muffin that is sweet and with a great texture.
Ingredients
- 2 1/2 cups Whole Wheat Flour
- 1 cup brown sugar, packed
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup blueberries, fresh
- 1 tablespoon vanilla extract
- 1 egg
- 1 1/2 cups buttermilk
- Additional blueberries for topping optional
- Course Sugar for topping optional
Instructions
- Set the oven to 400 F, and line cupcake tin with liners
- In one bowl, mix dry ingredients together: whole wheat flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Except the blueberries
- In a second bowl, whisk together wet ingredients.
- Mix together wet and dry ingredients. Once mixed together, fold in blueberries.
- Portion out batter into muffin liners, topping with additional blueberries and course sugar.
- Bake for 18-22 minutes until a toothpick comes out clean.