Blueberry Muffins

National Blueberry Muffin Day - July 11

Customer Rating: 3.5

1 Ratings 1 Comment

Yield: Makes 12 muffins

Ingredients

1 1/4 cups whole wheat flour

1 1/4 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk*

1/3 cup melted butter

2 eggs

1 teaspoon vanilla

1 pint (1 1/3 cups) fresh or frozen blueberries, rinsed and drained

12 teaspoons turbinado sugar (sugar in the raw)

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.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Jennifer O Kansas City, Mo

“I usually bake these muffins on a Monday, then freeze them. Take one out of the freezer, pop it in the microwave and I have breakfast any morning.”

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