Whole Wheat Blueberry Muffins
Delicious and healthy whole wheat blueberry muffins, perfect for breakfast or a snack, packed with flavor and nutrients.
Ingredients
Dry Ingredients
- 2 ½ cups whole wheat flour Adds fiber and nutrients
- 4 tsp baking powder
- ¾ cup organic cane sugar Adjust for sweeter muffins
- ½ tsp sea salt
Wet Ingredients
- 1 large egg Slightly beaten
- ½ cup buttermilk Can be substituted with almond or coconut milk for dairy-free version
- ½ cup water
- 2 Tbsp unsalted butter Melted; can substitute with coconut oil for dairy-free option
Fruits
- 2 cups frozen blueberries Fresh blueberries can be used as an alternative
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a muffin pan or line it with paper liners.
- In a large bowl, mix the whole wheat flour, baking powder, sugar, and sea salt together.
- In another bowl, combine the beaten egg, buttermilk, water, and melted butter. Stir well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; it’s okay if there are some lumps.
- Gently fold in the blueberries.
- Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Serve warm with butter or cream cheese. Store in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.