These Blueberry muffins are soft, fluffy & full of juicy blueberry goodness!
INGREDIENTS
1 ½ cups All purpose Flour
1 cup Whole Wheat
1 tbsp Baking Powder
½ tsp Salt
½ cup Butter, melted
1 cup White Sugar
2 Eggs
1 cup Buttermilk (you can make regular 2% into buttermilk by adding 2 tsp of white vinegar and allow it to sit out for a few minutes)
1 tbsp Vanilla
1 ½ cups Fresh Blueberries, washed
INSTRUCTIONS
Begin by preheating oven to 400F and prepare a standard sized muffin tin with liners or spray with no-stick spray.
In a large mixing bowl measure out flour (you can use all white flour if you prefer but by using only 1 cup whole wheat it will not change the taste but it will add fiber!), baking powder and salt, stir to combine.
In a medium mixing bowl whisk together the melted butter with the sugar. Then add in eggs in one at a time whisking in between. Next adding in the buttermilk and vanilla, whisking to combine.
Add the wet ingredients to the dry and combine using a rubber spatula until mostly combined add in the blueberries and continue gently mixing until nicely combined.
Divide the muffin batter between the 12 muffin cups, filling all the way to the top. Place tray in oven and back for 15-20 minutes until an inserted tooth pick comes out clean. Let cool in pan on counter top for about 10 minutes before carefully removing and placing on a wire rack to continue cooling. Enjoy!
Leftovers can be stored at room temperature for 3 days or in the fridge for up to 5 days.
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