Healthy Whole Wheat Blueberry Muffins
User Reviews
5
Healthy Whole Wheat Blueberry Muffins
Description
This recipe creates wholesome muffins by blending white whole wheat flour with baking powder and sea salt for leavening and seasoning. Coconut sugar adds sweetness while buttermilk and plain full-fat Greek yogurt provide moisture, acidity, and richness. Coconut oil and eggs enrich the batter, which is combined gently to avoid overmixing, preserving a tender texture. Blueberries, coated in a bit of flour, are folded in last to distribute evenly without sinking. Resting the batter in the refrigerator helps develop a domed shape during baking at a high temperature.
The muffins bake until golden with a slightly crunchy cane sugar topping incorporated before baking. They are soft inside with fresh bursts of blueberry, offering a satisfying and balanced breakfast or snack option.
For gluten-free alternatives, oat flour can be used instead of whole wheat. These muffins taste best when fully cooled and benefit from using full-fat dairy products for optimal flavor. Measuring flour by weight ensures consistent results.
Ingredients
- 1 3/4 Cup + 1/2 tsp white whole wheat flour (210g) divided * (See notes for gluten free)
- 1 Tbsp baking powder
- 1/2 tsp salt sea salt
- 3/4 Cup coconut sugar
- 1/2 Cup + 2 Tbsp buttermilk Bulgarian style
- 1/2 Cup plain Greek yogurt full fat (5%
- 1/4 Cup coconut oil melted (at room temperature
- 1 egg at room temperature
- 1 egg at room temperature, yolk
- 2 tsp vanilla extract
- 1 Cup blueberries fresh
- 1 Tbsp cane sugar raw organic
Instructions
- In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
- In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
- Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
- In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.
- Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
- Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
- Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
- Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
- Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***
- DEVOUR!
Notes
- Weigh flour for accurate measurements to achieve consistent muffin texture.
- Use full-fat buttermilk and Greek yogurt for best flavor and moisture.
- Chilling the batter for one hour before baking promotes well-shaped, domed muffins.
- Let muffins cool completely for optimal flavor and texture.
- To make gluten-free muffins, substitute with oat flour while keeping other ingredients the same.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 26.6g | 9% |
| Protein | 4.5g | 9% |
| Fat | 7.2g | 11% |
| Saturated Fat | 4.6g | 23% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.6g | 3% |
| Cholesterol | 35mg | 12% |
| Sodium | 79mg | 3% |
| Potassium | 18mg | 0% |
| Fiber | 2.1g | 8% |
| Sugar | 15.3g | 31% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
