Blueberry Whole Wheat Muffin Recipe

Name: Blueberry Whole Wheat Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces unsalted butter, room tempeture; 1/2 cup sugar; 1/2 cup light brown sugar; 1 orange zest; 2 eggs; 1/2 teaspoon vanilla extract; 1/2 cup whole wheat flour; 1 1/2 cups all purpose unbleached flour; 1/2 teaspoon kosher salt; 2 teaspoons baking powder; 1/2 cup buttermilk; 1 1/2 cups blueberry; 2 tablespoons sugar in the raw; 2 tablespoons sliced almond

Servings: persons

4 ounces unsalted butter, room tempeture
1/2 cup sugar
1/2 cup light brown sugar
1 orange zest
2 eggs
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1 1/2 cups all purpose unbleached flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/2 cup buttermilk
1 1/2 cups blueberry
2 tablespoons sugar in the raw
2 tablespoons sliced almond

1
Preheat the oven to 350F. Prepare the muffin pan with paper liner.
2
Zest orange into buttermilk, and add the vanilla extract.
3
Cream the butter with sugars until light and fluffy. Add the eggs, one at a time.
4
Whisk all the dry ingredients together, add it to the butter mixture, alternate with buttermilk mixture.
5
Carefully fold in blueberries.
6
Scoop batter into prepared pan, sprinkle sugar in the raw and almond on top and bake 30-35 minutes, until golden brown.

1034

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces unsalted butter, room tempeture, 1/2 cup sugar, 1/2 cup light brown sugar, 1 orange zest, and more.

Yes, Blueberry Whole Wheat Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Whole Wheat Muffin

How did you like this recipe?

Frequently Asked Questions