Whole Wheat Blueberry Muffins

Loaded with fresh blueberries, these muffins are light and fluffy with a tangy buttermilk flavor.

Course Breakfast

Cuisine Muffins

Keyword Blueberry Muffins, Whole Wheat Blueberry Muffins, whole wheat muffins

Prep Time 10

Cook Time 20

Total Time 30

Baking Temp 400 °F

Equipment

2 standard muffin pans
Large mixing bowl
Small mixing bowl

Ingredients

1½ cups all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
2½ tsp baking powder
¼ tsp salt
2 large eggs
1 cup buttermilk
6 tbsp unsalted butter, melted
2 cups fresh blueberries

Instructions

Preheat oven to 400 °F . Line muffin pans with 18 paper or foil muffin liners. Set aside.
In a large bowl, combine both flours, sugar, baking powder, and salt.
In a small bowl, combine the eggs, buttermilk, and butter.
Stir wet ingredients into dry ingredients, just until moistened. Fold in blueberries.
Fill prepared muffin cups three-fourths full. Bake in preheated oven for 20-24 minutes, or until a toothpick inserted in the center muffin comes out clean.
Remove to a wire rack to cool.

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