Blueberries seem to come to life when they’re baked. They’re delicious as is, but I love they way they get all dark and juicy when baked! I can’t say I’m a huge muffin fan, and I’ll take a scone over a biscotti any old day. But I totally get why some people go crazy over muffins – especially in the morning with coffee.
I’m adding this recipe to my blog because I love to collect and share solid, go-to baking recipes that are quick, yummy, and on the healthy side. I snagged this recipe from King Arthur Flour’s website and didn’t really alter anything.
- 2¼ cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 cup brown sugar
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon, optional
- 1 cup blueberries, fresh or frozen
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- 1½ cups buttermilk or plain (not Greek) yogurt; or 1¼ cups liquid whey*
- cinnamon-sugar or coarse white sparkling sugar for topping, optional
- The liquid drained from plain yogurt when you make thick, Greek-style yogurt.
- Heat oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
- Whisk together all dry ingredients, including the blueberries.
- In a separate bowl, whisk together vanilla, vegetable oil, and buttermilk.
- Pour the liquid ingredients into the dry ingredients, stirring just to combine.
- Spoon batter into prepared muffin cups to nearly full.
- Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
- Bake muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.
- Yield: 12 muffins.