–+ servings
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.
Servings: 12 Muffins
Ingredients
- 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
Instructions
- 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.