Whole Wheat Blueberry Muffin Recipe
The best blueberry muffin recipe that's wholesome and delicious! These whole wheat blueberry muffins are so easy and quick to make using frozen blueberries, and 100% whole wheat flour. I love this blueberry muffin recipe and our children beg for them for breakfast!
Equipment
- 1 standard muffin pan
- 1 Wire Whisk, (to mix batter)
- 1 rubber spatula, (to fold in blueberries)
Ingredients
Ingredients:
- 2 1/2 cups whole wheat flour , (freshly milled soft white wheat)
- 4 tsp baking powder
- 3/4 cup organic cane sugar
- 1/2 tsp sea salt
- 1 egg, (slightly beaten with a fork)
- 1/2 cup buttermilk
- 1/2 cup water
- 2 Tbsp unsalted butter, (melted)
- 2 cups frozen blueberries , (or fresh)
Instructions
Directions:
- Whisk together the dry ingredients (wheat flour, baking powder, sugar, and salt.)
- Add the wet ingredients (beaten egg, buttermilk, water, and melted butter) and whisk well.
- Using a rubber spatula gently fold in the frozen blueberries.
- Scoop batter into 11 standard muffin cups. Bake at 375°F for 20 minutes or until tops are domed-shape and golden brown.
Nutrition Facts
Whole Wheat Blueberry Muffin Recipe
Serving Size
1 muffin
Amount per Serving
Calories
193
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
22
mg
7
%
Sodium
126
mg
5
%
Potassium
288
mg
8
%
Carbohydrates
38
g
13
%
Fiber
4
g
17
%
Sugar
17
g
19
%
Protein
5
g
10
%
Vitamin A
120
IU
2
%
Vitamin C
3
mg
4
%
Calcium
90
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
