You'll never believe that these amazing homemade Whole Wheat Blueberry Muffins are made with 100% whole grains. Blueberry muffins are easy to make-ahead.
In a microwave-proof bowl, melt butter. Allow it to cool slightly. Mix in the sugar and whisk to combine.
Add the egg, almond and vanilla extract. Whisk.
In a separate bowl, mix 2 cups of flour, salt, baking powder, baking soda, cinnamon.
Combine blueberries and 1 tbsp of flour in a separate bowl and stir to coat the blueberries. Add lemon zest.
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.
Add the blueberries and lemon zest and gently fold it into the mixture with a silicone spatula. Allow to sit for 10 minutes. Preheat oven to 400 degrees.
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.
This recipe calls for a lot of baking powder to help get a fluffy end product. Make sure you use aluminum-free baking powder to avoid a chemical taste. And, because it is better for you!
The whole wheat blueberry muffins are an incredible make-ahead freezer breakfast. Allow to fully cool and transfer to a freezer bag. To reheat, a quick 30 seconds in the microwave works great.
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.