Remember those five pounds of blueberries hubby and I brought back from the u-pick farm on our way home from a road trip? Well, on the same day I made the Best Blueberry Muffins, I also made these whole wheat blueberry muffins.
Normally, I wouldn’t consider testing out my precious and pricey blueberries on another recipe when I have the best recipe out there for muffins. But with five whopping pounds, I had plenty to spare and plenty with which to experiment.
The thought of using whole wheat flour to create a healthier muffin appealed to me. These baked up dense and moist and bursting with juicy berries in every bite. Overall, I certainly enjoyed them, but I still swear by the other recipe for the Best Blueberry Muffins ever.
With that said, today I spotted a recipe for blueberry muffins that includes zucchini! And with a big bag full of frozen blueberries in the freezer, I just may have to test out that recipe soon.
Whole Wheat Blueberry Muffins
- 1/3 cup sugar (2 1/3 ounces)
- 1 1/2 tsp. finely grated zest from one lemon
- 2 1/4 cups whole wheat flour
- 1 cup brown sugar
- 3/4 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1 cup fresh blueberries
- 1 tsp. vanilla extract
- 1/3 cup vegetable oil
- 1 1/2 cups buttermilk
- To make the lemon-sugar topping, in a small bowl rub together the zest of one lemon with the sugar; set aside. (I used a simple glaze over the muffins after they cooled–powdered sugar with a bit of milk until I got the consistency I liked).
- Preheat oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, and blueberries.
- In a medium bowl, whisk together the vanilla, vegetable oil, and buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
- Divide batter equally among prepared muffin cups then sprinkle with lemon-sugar topping.
- Bake the muffins for 18-20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Cool muffins in baking tins for 5 minutes, then transfer to wire rack and cool another 5 minutes before serving.
Yield: 12 muffins