Ingredients
Scale
- 1 cup all-purpose flour (125 g)
- 1 cup whole wheat flour (120 g)
- 1/2 cup sugar (100 g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (115 g)
- 2 large eggs
- 1 cup milk (240 ml)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (225 g)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the blueberries gently to avoid crushing them.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For extra moisture, add a tablespoon of sour cream to the batter.
- These muffins freeze well; wrap them tightly and store for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: blueberry muffins recipe moist, easy blueberry muffins, baked goods