These muffins are literally almost bursting with blueberries. You will not even notice we reduced the sugar compared to most muffins. You will notice how yummy they taste. Have one for breakfast today!
Makes 12 muffins
- 2 cups plus 2 tablespoons whole wheat flour, divided
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon cinnamon (optional)
- ½ teaspoon salt
- 1 cup low-fat 1% buttermilk
- 2 large eggs
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 12 ounces (2 cups) frozen blueberries (do not thaw)
- Preheat oven to 350˚F. Prepare a 12-cup muffin pan by spraying cups with nonstick cooking spray.
- In a large mixing bowl, combine 2 cups whole wheat flour, brown sugar, baking powder, baking soda and salt.
- In a small bowl, whisk together buttermilk, eggs, vegetable oil and vanilla extract. In a separate bowl, toss frozen berries with remaining 2 tablespoons flour.
- Pour the buttermilk mixture into the flour mixture and stir just until combined. Fold in blueberries.
- Divide the batter evenly between the prepared muffin cups. The batter will come almost to the top of the cups. Bake at 350˚F for 30—35 minutes or until a toothpick inserted into the middle of one of the center muffins comes out clean. Allow to cool in the pan for 5 minutes and then remove to a rack to cool slightly. Serve warm or at room temperature.
- No need to thaw the blueberries before adding them to the batter. Keep them frozen and toss them with a little flour before stirring them into the batter to keep them from sinking to the bottom of the muffin as they bake.
- Amp up the flavor and nutrition even more with any of these “add-ins”: 2 tablespoons milled flax seed, ¼ cup chopped nuts, 1 teaspoon grated lemon peel, or ¼ cup shredded coconut.
- Want to make mini muffins? This recipe will make about 3 dozen. Bake at 350 degrees F for 12—14 minutes.
Nutrition facts panel for the Very Blueberry Buttermilk Muffins