Craving a healthy breakfast, but can’t find the time? Meal prep these Healthy Whole Wheat Blueberry Muffins and you’re ready to greet the day!
Muffins are my favorite winter breakfast. Why winter? I don’t know. Maybe I like the extra dose of self-care that a muffin imparts on me. Maybe it’s because the oven warms up the house, and I enjoy smelling sweet baked goods when it’s cold outside. I’m sure the reason exists, but I’m not precisely sure what it is. I’m okay with that.
Muffins come in all textures and flavors, and I’ve had some not-so-great muffins in my life. So now, when I make my own muffins, I take my time with it. I give them everything they need to be great muffins—including buttermilk, gentle stirring, and a long chill in the fridge before baking.
With their moist, tender crumb and juicy pops of sweet blueberries, these muffins could be the best muffins I’ve ever made. It’s hard to see a batch of blueberry muffins as a great achievement, but once you’ve made these, you’ll understand why.
Why use buttermilk in muffins?
Let me tell you why you don’t want to skip the buttermilk in this recipe. The acid in buttermilk helps break down long strands of gluten in baked goods, which means you’ll end up with a more tender, fluffy muffin. Buttermilk also reacts with leavening agents like baking soda, so when you let the muffin batter sit in the fridge for an hour, the buttermilk has more time to react, meaning your muffins will be airy and rise higher in the oven. This is why your muffins will come out with puffy domed tops!
How do I store leftovers?
Store leftover muffins in a sealed container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can freeze these muffins (double-wrapped in plastic) in a freezer-safe container or bag for up to 3 months. Pull them out of the freezer and let them thaw in the fridge overnight before reheating or eating at room temperature!
Serving suggestions
Serve these beautiful muffins with your favorite cup of coffee. I like them with my Iced Coffee. You can also make some Greek Yogurt Frosting to put on top for more of a dessert-like bite. They’re perfect with a side of Healthy Strawberry Chia Jam, too!
Ingredients
- 1¾ cup + ½ teaspoon white whole wheat flour divided
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¾ cup coconut sugar
- ½ cup + 2 tablespoons Bulgarian-style buttermilk
- ½ cup full-fat plain Greek yogurt
- ¼ cup coconut oil melted, at room temperature
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon raw organic cane sugar
Instructions
- In a medium bowl, stir together 1¾ cup white whole wheat flour, baking powder, and salt. Set aside.
- In a separate large bowl, stir all the remaining ingredients together, except for the blueberries, ½ teaspoon flour, and cane sugar.
- Add in the flour mixture and gently whisk until flour is just moistened, about 8-12 stirs. You will see a few flour streaks and many small lumps.
- In a small bowl, mix together the remaining ½ teaspoon of flour with the blueberries. Fold them into the batter gently, being careful not to overmix.
- Cover and refrigerate for 1 hour. This step helps the muffins bake with domed tops.
- Once the dough is chilled, preheat your oven to 450℉ and generously spray a muffin pan with cooking spray.
- Use a large ice cream scoop and scoop the batter into the muffin tins. Each tin should be most of the way full. Sprinkle the tops with the cane sugar.
- Bake for 5 minutes. Then, turn down the heat to 375℉ and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
- Once muffins are baked, let them cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
That’s a big load of weird-ass, hard-to-find ingredients! I looked around online and NO grocery stores near me carry full fat (“Bulgarian”) buttermilk.
Hi Minnie, you should be able to find it on Amazon: https://amzn.to/3Q3afR0
Hope you managed to try the recipe, it tastes great!