100% Whole Wheat Blueberry Muffins

10 INGREDIENTS • 13 STEPS • 35MINS

100% Whole Wheat Blueberry Muffins

Recipe

4.4

5 ratings

These whole wheat orange blueberry muffins are refined-sugar-free, and get a nutritional boost from chia seeds and antioxidant-rich berries.

Love This Recipe?

100% Whole Wheat Blueberry Muffins

Save

These whole wheat orange blueberry muffins are refined-sugar-free, and get a nutritional boost from chia seeds and antioxidant-rich berries.

The Gourmandise School

The Gourmandise School is a hands-on culinary school with a focus on teaching classic techniques using seasonal and locally sourced ingredients.

https://thegourmandiseschool.com/

35MINS

Total Time

$0.54

Cost Per Serving

Ingredients

Servings

12

us / metric

2/3 cup

Granulated Sugar

1/3 cup

Unsalted Butter

1/2 cup

1/2 cup

2

Sponsored

Eggland's Best Classic Eggs

1 1/3 cups

Whole Wheat Flour

2 tsp

Baking Powder

1/4 tsp

Baking Soda

1/4 tsp

1/2 cup

Fresh Blueberry

Nutrition Per Serving

VIEW ALL

Calories

169

Fat

7.5 g

Protein

3.7 g

Carbs

22.7 g

Love This Recipe?

100% Whole Wheat Blueberry Muffins

Save

The Gourmandise School

The Gourmandise School is a hands-on culinary school with a focus on teaching classic techniques using seasonal and locally sourced ingredients.

https://thegourmandiseschool.com/

Cooking Instructions

Hide images

step 1

Preheat the oven to 375 degrees F (190 degrees C).

step 1 Preheat the oven to 375 degrees F (190 degrees C).

step 2

Cut the room temperature Unsalted Butter into small pieces.

step 2 Cut the room temperature Unsalted Butter into small pieces.

step 3

In a large mixing bowl, combine the Unsalted Butter (1/3 cup), Eggland's Best Classic Eggs (2), Sour Cream (1/2 cup), and Milk (1/2 cup).

step 3 In a large mixing bowl, combine the Unsalted Butter (1/3 cup), Eggland's Best Classic Eggs (2), Sour Cream (1/2 cup), and Milk (1/2 cup).

step 4

Whisk the wet ingredients until the butter just forms tiny pebbles.

step 4 Whisk the wet ingredients until the butter just forms tiny pebbles.

step 5

In a medium mixing bowl, whisk to combine the Whole Wheat Flour (1 1/3 cups), Granulated Sugar (2/3 cup), Baking Powder (2 tsp), Baking Soda (1/4 tsp), and Salt (1/4 tsp).

step 5 In a medium mixing bowl, whisk to combine the Whole Wheat Flour (1 1/3 cups), Granulated Sugar (2/3 cup), Baking Powder (2 tsp), Baking Soda (1/4 tsp), and Salt (1/4 tsp).

step 6

Rinse the Fresh Blueberry (1/2 cup).

step 6 Rinse the Fresh Blueberry (1/2 cup).

step 7

Pour the dry ingredients over the wet and mix until just combined.

step 7 Pour the dry ingredients over the wet and mix until just combined.

step 8

Gently stir in the blueberries (1/2 cup). Be careful not to overmix the batter!

step 8 Gently stir in the blueberries (1/2 cup). Be careful not to overmix the batter!

step 9

Line a muffin pan with paper liners.

step 9 Line a muffin pan with paper liners.

step 10

Evenly distribute the batter by spooning it into the muffin tins.

step 10 Evenly distribute the batter by spooning it into the muffin tins.

step 11

Sprinkle the tops with a little bit of extra sugar.

step 11 Sprinkle the tops with a little bit of extra sugar.

step 12

Bake at 375 for 15-20 minutes, or until golden all over.

step 12 Bake at 375 for 15-20 minutes, or until golden all over.

step 13

Serve warm from the oven, or allow to cool and store in an airtight container at room temperature for up to three days. Alternatively, you can wrap each muffin in plastic wrap and place in a ziploc bag to store in the freezer.

step 13 Serve warm from the oven, or allow to cool and store in an airtight container at room temperature for up to three days. Alternatively, you can wrap each muffin in plastic wrap and place in a ziploc bag to store in the freezer.

Tags

0 Saved

top