Blueberry Muffins Recipe (Whole Wheat)
A cozy blueberry muffins recipe made with whole wheat flour, buttermilk, and a touch of molasses. You mix the dry and wet ingredients separately, combine gently, then fold in blueberries and bake. In the how to make steps, keep mixing minimal so the muffins stay tender.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
Mix the dry ingredients
In a large bowl, whisk together whole wheat flour, sugar, baking powder, and baking soda.
Whisk the wet ingredients
In a second bowl, whisk the egg, buttermilk, and molasses until smooth.
Combine gently
Pour the wet mixture into the dry. Stir with a spatula just until you don’t see dry flour; don’t overmix.
Fold in the blueberries
Toss fresh and frozen blueberries with 1 tablespoon flour, then fold them into the batter carefully.
Fill the muffin cups
Divide the batter evenly among the cups, filling each about 3/4 full.
Bake
Bake for 22–25 minutes, until the tops are lightly set and a toothpick comes out clean.
Cool and serve
Let the muffins rest in the pan for 5 minutes, then move to a wire rack to cool slightly before serving.