100% Whole Wheat Blueberry Muffins Recipe
These 100% whole wheat blueberry muffins are a quick-bread style bake you can pull together with simple mixing. Follow the how-to steps to combine the dry and wet ingredients gently, fold in blueberries, and bake until set for soft, wholesome muffins.
Ingredients
1. Dry mix
2. Wet mix
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Combine dry ingredients
Whisk the whole wheat flour and baking soda together so everything is evenly distributed.
Mix wet ingredients
In a second bowl, stir the buttermilk, honey, and egg until smooth.
Bring the batter together
Pour the wet mixture into the dry. Fold just until you no longer see dry flour; don’t overmix.
Fold in blueberries
Gently fold in 1/3 cup blueberries, keeping the berries as intact as possible.
Fill and top
Divide the batter among the cups, then sprinkle the remaining 1/2 cup blueberries on top.
Bake
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve
Let the muffins rest in the pan for 5 minutes, then move to a rack to cool. Serve warm or at room temperature.