Whole Wheat Blueberry Buttermilk Muffins

You’ll never believe that these amazing Blueberry Buttermilk Muffins are made with 100% whole wheat. Flavored with lemon zest, these low-sugar blueberry muffins are an easy recipe the whole family will love.

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These flouncy and fluffy blueberry buttermilk muffins will blow your mind. The only way to know they’re whole wheat is by the fact that you aren’t hungry again about 25.9 seconds after eating one.

Can I Use Frozen Blueberries? 

Yes, you sure can! Just make sure you don’t defrost the frozen berries first or you’ll have some lovely purple muffins. Related: How to Freeze Blueberries

Print Recipe

5 from 5 ratings

Blueberry Buttermilk Muffins

Prep Time15 minutes mins

Cook Time18 minutes mins

Total Time33 minutes mins

Flavored with lemon zest, these whole wheat blueberry muffins are an easy recipe the whole family will love.

Servings: 18

Course: Baked Goods

Cuisine: American

Keyword: blueberry whole wheat muffins, buttermilk blueberry muffins, healthy blueberry muffins, whole wheat blueberry muffins

Calories: 127kcal

Author: Sarah Cook – Sustainable Cooks

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Ingredients

• ▢ 1/2 cup butter, room temperature {1 stick}
• ▢ 1/3 cup sugar
• ▢ 1 egg {room temperature}
• ▢ 1/2 tsp almond extract
• ▢ 1 tsp pure vanilla extract
• ▢ 1 1/2 cups blueberries
• ▢ 2 cups whole wheat pastry flour {plus 1 tbsp}
• ▢ 1 tbsp lemon zest
• ▢ 1 tsp salt
• ▢ 2 tbsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1 tsp cinnamon
• ▢ 1 cup buttermilk {room temperature}

US Customary – Metric

Instructions

• Preheat oven to 400F.
• In a microwave-proof bowl, melt butter. Allow it to cool slightly.
  1/2 cup butter, room temperature
• Mix in the sugar and whisk to combine.
  1/3 cup sugar
• Add the egg, almond and vanilla extract. Whisk.
  1 egg, 1/2 tsp almond extract, 1 tsp pure vanilla extract
• Combine blueberries and 1 tbsp of flour in a mixing bowl and stir to coat the blueberries. Add lemon zest.
  1 1/2 cups blueberries, 1 tbsp lemon zest
• In a separate bowl, mix 2 cups of flour, salt, baking powder, baking soda, cinnamon.
  2 cups whole wheat pastry flour, 1 tsp salt, 2 tbsp baking powder, 1 tsp baking soda, 1 tsp cinnamon
• Add the flour mixture and the buttermilk to the butter mixture. Whisk gently until about half mixed. You’ll see lumps and some unincorporated flour.
  1 cup buttermilk
• Add the floured blueberries and gently fold it into the mixture with a silicone spatula. Allow to sit for 10 minutes.
• Fill the muffin liners to the top. Bake 18 minutes or until a toothpick inserted in the center comes out clean.
• Put the tins on a wire cooling rack for about 15 minutes, then remove and let cool completely before storing in an air-tight container.

Notes

Make sure you use aluminum-free baking powder to avoid a chemical taste. 

Sprinkle a bit of raw sugar or turbinado sugar on top just prior to baking for a nice crunchy top.

Using all-purpose flour? Reduce the baking powder to 1 tsp.

Nutrition Facts

Blueberry Buttermilk Muffins

Amount Per Serving (1 muffin)

Calories 127 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 24mg8%

Sodium 175mg8%

Potassium 213mg6%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 200IU4%

Vitamin C 1.7mg2%

Calcium 83mg8%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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