I made these Whole Wheat Blueberry Muffins for the first time at baking class in the Santa Monica Gourmandise School circa 2013. I haven’t stopped baking them since.
I have adapted the recipe a little bit by adding the crumb topping which, although optional, it’s highly recommended.
Whether you use fresh blueberries or frozen berries, it’s important to toss them in a little flour before folding into the Whole Wheat Blueberry Muffin batter. The coating keeps the blueberries from sinking to the bottom of the muffin tin/cup.
Add a few extra blueberries on top before adding the crumb topping for even more bursting flavor.
Ingredients
Method
- Preheat the oven to 350. Line a 12 cup muffin tin with cupcake liners.
- Mix wet ingredients in a large bowl until the butter just forms tinny pebbles.
- Pour the dry ingredients over the wet. Mix until combined. DO NOT over mix – it's ok to have a few streaks of flour or butter.
- On a separate bowl toss the blueberries lightly with the the 2 tbsp of flour. Add blueberries to the batter and mix gently.
- Spoon batter into prepared muffin tin.
- Sprinkle with crumb mix (optional) or coarse sugar.
- Bake at 350F for 20-30 minutes or until golden all over.
Crumb
- In a small bowl, mix together 1/3 cup brown sugar, 1/4 of whole wheat flour, pinch of salt. Add in 2 tablespoons of melted butter. Mix until mixture resembles coarse cornmeal.
Love these muffins!
Thank you! Sadly blueberry season is coming to an end 🙁