Whole Wheat Flour Blueberry Muffin Recipe
This muffin recipe prepared with whole wheat flour and blueberries is a practical option in the quick breads category. You mix the ingredients and put it in the oven in a short time; By following the how-to steps, you can get muffins that are lightly browned on the outside and soft on the inside.
Ingredients
1. Dry mix
2. Wet mix
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 180°C. Place paper capsules in a muffin tray or lightly grease them.
Mix the dry ingredients
Mix whole wheat flour and baking soda in a large bowl with a whisk; Don't leave any lumps.
Create the wet mixture
In another bowl, mix buttermilk, honey and egg until smooth.
Combine the dough
Pour the wet mixture over the dry ingredients. Mix with spatula until just combined; Be careful not to over-whisk.
Add the blueberries
Gently fold 1/3 cup of blueberries into the dough. Move slowly to avoid crushing it.
Portion and top
Divide the dough into molds. Sprinkle the remaining 1/2 cup of blueberries on top.
Cook
Bake for 35 minutes. If a toothpick comes out clean when inserted into the middle, take it out of the oven.
Rest and serve
Leave it on the tray for 5 minutes, then transfer it to the wire rack. You can serve it while it is warm or completely cooled.