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RECIPE
10 INGREDIENTS13 STEPS35MIN

100% Whole Wheat Blueberry Muffins

4.4
5 Ratings
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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.
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These whole wheat orange blueberry muffins are refined-sugar-free, and get a nutritional boost from chia seeds and antioxidant-rich berries.

35MIN

Total Cooking Time

10

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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1/2 cup
1/2 cup
1/2 Tbsp
Baking Powder
1/4 tsp
Baking Soda
1/4 tsp
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Directions

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Step 1
Preheat the oven to 375 degrees.
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) , 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 5
In a medium mixing bowl, whisk to combine the Whole Wheat Flour (1 1/3 cups) , Granulated Sugar (2/3 cup) , Baking Powder (1/2 Tbsp) , Baking Soda (1/4 tsp) , and Salt (1/4 tsp) .
Step 6
Rinse the Fresh Blueberries (1/2 cup) .
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 9
Line a muffin pan with paper liners.
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 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.

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