https://1041.grocerywebsite.com/Recipes/Detail/1416/Blueberry_Muffins
National Blueberry Muffin Day - July 11
1 Ratings 1 Comment
Yield: Makes 12 muffins
| 1 1/4 | cups | whole wheat flour | |
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| 1 1/4 | cups | all purpose flour | |
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| 1/2 | cup | granulated sugar | |
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| 2 | teaspoons | baking powder | |
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| 1 | teaspoon | baking soda | |
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| 1/2 | teaspoon | salt | |
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| 1 1/2 | cups | buttermilk* | |
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| 1/3 | cup | melted butter | |
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| 2 | eggs | ||
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| 1 | teaspoon | vanilla | |
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| 1 | pint | (1 1/3 cups) fresh or frozen blueberries, rinsed and drained | |
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| 12 | teaspoons | turbinado sugar (sugar in the raw) | |
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| Cooking spray | |||
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Preheat oven to 400 degrees F. Generously spray 12 count muffin tin with nonstick cooking spray.
In a large bowl combine flours, granulated sugar, baking powder, baking soda and salt; stir until all ingredients are well blended.
In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour in the liquid mixture; then add the blueberries. Gently fold ingredients just until moist; do not overmix.
Spoon batter evenly into muffin tin. Cups will be close to full. Sprinkle the top of each muffin with about 1 teaspoon turbinado sugar. Bake for 18 to 22 minutes.
*No buttermilk? Substitute 1 1/2 tablespoons lemon juice and enough milk to make 1 1/2 cups.
Please note that some ingredients and brands may not be available in every store.
https://1041.grocerywebsite.com/Recipes/Detail/1416/Blueberry_Muffins
