Whole Wheat Blueberry Muffins
Servings: 12 muffins
Ingredients
- 2 1/4 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon optional
- 1 cup blueberries fresh or frozen
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 1/2 cups buttermilk or plain not Greek yogurt; or 1 1/4 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.
Instructions
- 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.