100% Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins from DealiciousCooking.com

You should know by now that I have serious baking issues. I won’t bother to repeat again everything I find so challenging about baking. Simply put, baking is a pain and I can only get it right occasionally. One of the rarest occasions happened over the weekend.  I made the most delicious, moist, and fluffy 100% whole wheat blueberry muffins. Now, 100 % whole wheat does not always go with adjectives like these, but this recipe is PERFECT and I’m so happy that I haven’t gave up baking just yet!

Here is one handy baking tip for muffins I’ve learned from a pastry chef; do NOT over mix the ingredients or you end up with rubbery and chewy muffins. The wet ingredients for this recipe should look like this after being mixed:

Secret for the perfect muffin

And it’s totally fine to have a few streaks of flour after adding the dry ingredients.

Whole Wheat Blueberry Muffins DealiciousCooking.com

100% Whole Wheat Blueberry Muffins with Kefir
  • In a large bow, whisk together:
  • ⅔ cup sugar
  • 2.5oz butter, cut into pieces at room temperature
  • ½ cup of milk (1 or 2%)
  • ½ of blueberry or vanilla kefir
  • 2 eggs
  • In a medium bowl, whisk together"
  • 1-1/3 cup whole wheat flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup blueberries
  1. Whisk the wet ingredients until the butter just form tiny pebbles.
  2. Pour the dry ingredients over the wet and mix JUST until combined. Do NOT overmix.
  3. Spoon into muffin tins (half way) or paper pannetone cups.
  4. Sprinkle with coarse sugar.
  5. Bake at 375F for 20 minutes or until golden all over.
It makes 12 small muffins.