By Tracey
100% Whole Wheat Blueberry Muffins
adapted from King Arthur Flour
(Note: you could use frozen blueberries instead of fresh, but don’t thaw them.)
Ingredients:
- 2 1/4 cups (10 oz) white whole wheat flour
- 1 cup (7 1/2 oz) packed light brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
- 1/3 cup canola oil
- 1 1/2 cups buttermilk, at room temperature
- 1 teaspoon vanilla extract
- coarse white sparkling sugar (for topping, optional)
Directions:
Preheat oven to 400 F. Line muffin pan with paper liners.
In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda. Be sure to break up any clumps of brown sugar. Stir in the blueberries. Add the canola oil, buttermilk, and vanilla to a measuring cup and whisk to combine. Pour the wet ingredients over the dry and stir just until they are incorporated.
Divide the batter evenly among the prepared liners, filling each about 3/4-full. Bake for about 15-18 minutes, or until the tops of the muffins spring back when lightly pressed with your fingertip, and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the muffins to cool for a few minutes before removing them to the rack.
Makes 14-16 muffins.
