whole wheat blueberry muffins
I love the tart burst of flavor when biting into these muffins. It's a much more pleasant wake-up call than an alarm clock, if you ask me. Not to mention that it's a pretty nice little breakfast when you're in a rush. Not a bad start to the day!
This recipe is adapted from the Culinary Institute of America's recipe in their book Baking and Pastry: Mastering the Art and Craft. If you don't have buttermilk, you can substitute it using regular milk and the juice of half a lemon. Squeeze the lemon juice into the milk and let it sit for a few minutes before continuing.
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- This recipe is available in metric and imperial.
Set out ingredients.
Cream together butter and sugar.
Add vanilla extract.
In a separate bowl, mix together eggs, buttermilk and vegetable oil. Add liquid to creamed mixture.
Sift together the dry ingredients and add to batter.
Fold in blueberries.
Scoop into muffin cups.
Bake at 325° F160° C for approximately 25 minutes. Enjoy!