Whole Wheat Blueberry Muffins

100% Whole Wheat Blueberry Muffins the way they should be: moist, fruity, and sweetened just-so. Make a double batch and freeze these for a quick breakfast or lunchbox treat.

Course Breakfast

Cuisine American

Keyword Whole Wheat Blueberry Muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings 1 muffin

Calories 140kcal

Ingredients

1 1/2 cup flour, whole wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter, unsalted
1/2 cup sugar
2 large egg
2 teaspoon vanilla extract
1/2 cup yogurt, plain
1/4 cup whole milk
1 cup blueberries
12 standard cupcake liners

Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl, stir together flour, sugar, baking soda, and baking powder.
Make a well in the dry ingredients and add eggs, vanilla, yogurt, milk, and melted butter. Stir until wet and dry ingredients are just combined (don't over-mix.)
Gently fold in blueberries.
Line a muffin tin with paper liners, or lightly grease the tin with butter. Spoon batter evenly into tin.
Bake on middle rack for 20-25 minutes, or until the tops are a light golden brown and a toothpick inserted into the middle muffin comes out clean.

Nutrition