I have been making these Whole Wheat Blueberry Muffins for some time now, and I am not sure why I have not shared this recipe with you all yet! Regardless, this is currently our favorite recipe for blueberry muffins, no matter what time of year. During the summer, we use fresh blueberries. In the winter, we use frozen blueberries, and they are still delicious. I hope that you will enjoy this blueberry muffin recipe as much as we do!
Here is what you need… You can use fresh or frozen blueberries. If you are going to use frozen blueberries, you do not need to thaw them. Just use them straight from the freezer. There is sour cream in this recipe, but you can also substitute in plain yogurt. I just use whichever I have on hand, and they always turn out tender.
Grease a muffin pan, or line with baking cups. You will only need 10 to 11 of the muffin cups for this recipe.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the egg and beat until blended.
Then, add the sour cream or yogurt and lemon zest and mix well. Add the flours, baking powder, baking soda, and salt and mix just until blended. I even stop a little short so that I can finish it off by hand.
Gently stir in the blueberries. There will be a little purple going on in the batter, especially if you use frozen berries.
Divide the batter into 10 to 11 muffin cups. I usually use a large cookie scoop (or spring-loaded ice cream scoop) for this batter, because it is so thick. It is closer to a cookie dough than anything.
I like to sprinkle a little coarse sugar on the tops, just to make the muffins a little more special!
Bake until a toothpick inserted near the center of a muffin comes out clean.
Cool on a wire rack and store in an airtight container.
Whole Wheat Blueberry Muffins
Ingredients
- 5 tablespoons butter softened
- 1/2 cup sugar
- 1 egg
- 3/4 cup sour cream or plain yogurt
- 1/2 teaspoon grated lemon zest
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup blueberries
Instructions
- Preheat oven to 375 degrees F. Grease a muffin pan, or line with baking cups, and set aside.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Add egg and beat until blended. Add sour cream/yogurt and lemon zest and mix well. Add flours, baking powder, baking soda, and salt and mix just until blended. Gently stir in blueberries.
- Divide batter into 10 to 11 muffin cups. Bake for 23-28 minutes, until a toothpick inserted near the center of a muffin comes out clean. Cool on a wire rack and store in an airtight container.
Adapted from Smitten Kitchen
