100% Whole Wheat Blueberry Muffins
These blueberry muffins not only pack great nutrients but are also golden, moist, tender, absolutely delicious muffins that are 100% whole wheat.
Prep Time8 mins
Cook Time18 mins
Total Time26 mins
Servings: 12 Muffins
- 2 1/2 c 100% Whole Wheat Flour
- 1 c Brown sugar
- 3/4 tsp Salt Optional
- 1/2 tsp Baking soda
- 1/2 tsp Ground cinnamon Optional
- 1 c Blueberries Fresh or Frozen
- 1 tsp Vanilla extract
- 1/3 c Vegetable oil
- 1 1/2 c Heavy Cream
- Coarse white sparkling sugar for topping, optional
Preheat the 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 the dry ingredients.
Then add in the vanilla extract, vegetable oil, and heavy cream. Then stir to combine.
Add in Blueberry's and fold into the batter.
Spoon the batter into the prepared muffin cups, filling them full. A slightly heaped spoonful of the batter is the right amount.
Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
Bake the 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 (or when they're cool enough to handle) transfer them to a rack to cool.
Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.