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100% Whole Wheat Blueberry Muffins

Servings 12
Author Lucy Baker

Ingredients

For the crumb topping

  • 3 tablespoons granulated sugar
  • 3 tablespoons packed dark brown sugar
  • 3 tablespoons whole wheat flour
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter melted

For the muffins

  • 3 cups whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter melted
  • 1/4 cup vegetable oil
  • 1 1/4 cups plain yogurt or buttermilk, sour cream would probably work too
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups blueberries

Instructions

Directions

  1. To make the crumb topping, combine the granulated sugar, brown sugar, flour, salt, and butter in a small bowl and toss with a fork until evenly moistened and the mixture forms small clumps. Set aside.
  2. To make the muffins, preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners. Spray a paper towel with nonstick spray and rub it oven the top of the pan, to grease the part where the muffin top overflows.
  3. Whisk the flour, baking powder, baking soda, and salt in a large bowl. Whisk the sugar, eggs, melted butter, and oil together in a separate medium bowl. Whisk the yogurt (or buttermilk) and vanilla into the sugar mixture.
  4. Stir the sugar mixture into the flour mixture until just combined and no streaks of flour remain (the batter will be thick). Gently stir in the blueberries. Using a heaping 1/4-cup dry measuring cup, divide the batter between the muffin cups (they will be very full). Sprinkle the tops with the crumb mixture, pressing gently to adhere.
  5. Bake the muffins until they are golden brown and a toothpick inserted in the center comes out with a few crumbs attached, 18 to 20 minutes. Cool in the pan for 10 to 15 minutes, until they are set and you can easily remove them without tearing the tops.