You'll never believe that these amazing whole wheat blueberry 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.
Mix in the buttermilk to the 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 that you spoon and level the flour into the measuring cups instead of scooping the measuring cup directly into the flour. This prevents the flour from being overly compacted, which results in a batter that is overly dry.
Make sure you use aluminum-free baking powder to avoid a chemical taste.
If using frozen blueberries, do not defrost the berries prior to adding them to the batter.
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.