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.
Whole Wheat Blueberry Muffins with Crumb Topping
These Whole Wheat Blueberry Muffins mix together quickly for a perfect morning treat. Crumbly and bursting with blueberries they turn out perfect every time!
Ingredients
- 2/3 cup sugar
- 2.5 oz butter, cut into pieces and at room temp
- 1/2 cup milk
- 1/2 cup sour cream or plain yogurt
- 2 large eggs
- 1-1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh or frozen blueberries
- 2 tbsp extra whole wheat flour to coat the blueberries
Instructions
- 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.