Whole-Wheat Blueberry Muffins
By Ashley MoorePublished on June 4, 2014
Time
1 hour
Yield
Makes 12 Muffins
Ingredients
STREUSEL
3 tablespoons granulated sugar 3 tablespoons packed brown sugar 3 tablespoons whole-wheat flour Pinch salt 2 tablespoons unsalted butter, meltedMUFFINS
3 cups (16 ½ ounces/468 grams) whole-wheat flour 2 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1 cup (7 ounces/198 grams) granulated sugar 2 large eggs 4 tablespoons unsalted butter, melted¼ cup vegetable oil 1 ¼ cups buttermilk 1 ½ teaspoons vanilla extract 7 ½ ounces (213 grams/1 ½ cups) blueberriesBefore You Begin
Do not overmix the batter. You can substitute frozen (unthawed) blueberries for fresh in this recipe.
Instructions
- Combine granulated sugar, brown sugar, flour, and salt in bowl. Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout; set aside.
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin, including top, generously with vegetable oil spray. Whisk flour, baking powder, baking soda, and salt together in large bowl. Whisk sugar, eggs, melted butter, and oil together in separate bowl until combined, about 30 seconds. Whisk buttermilk and vanilla into sugar mixture until combined.
- Stir sugar mixture into flour mixture until just combined. Gently stir in blueberries until incorporated. Using heaping 1/4-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with streusel.
- Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 20 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Remove muffins from muffin tin and let cool 5 minutes longer. Serve.
for the streusel
for the muffins
Time
1 hourYield
Makes 12 MuffinsIngredients
STREUSEL
3 tablespoons granulated sugar
3 tablespoons packed brown sugar
3 tablespoons whole-wheat flour
Pinch salt
2 tablespoons unsalted butter, melted
MUFFINS
3 cups (16 ½ ounces/468 grams) whole-wheat flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup (7 ounces/198 grams) granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
¼ cup vegetable oil
1 ¼ cups buttermilk
1 ½ teaspoons vanilla extract
7 ½ ounces (213 grams/1 ½ cups) blueberries
Test Kitchen Techniques
Ingredients
STREUSEL
3 tablespoons granulated sugar
3 tablespoons packed brown sugar
3 tablespoons whole-wheat flour
Pinch salt
2 tablespoons unsalted butter, melted
MUFFINS
3 cups (16 ½ ounces/468 grams) whole-wheat flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup (7 ounces/198 grams) granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
¼ cup vegetable oil
1 ¼ cups buttermilk
1 ½ teaspoons vanilla extract
7 ½ ounces (213 grams/1 ½ cups) blueberries
Test Kitchen Techniques
Ingredients
STREUSEL
3 tablespoons granulated sugar
3 tablespoons packed brown sugar
3 tablespoons whole-wheat flour
Pinch salt
2 tablespoons unsalted butter, melted
MUFFINS
3 cups (16 ½ ounces/468 grams) whole-wheat flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup (7 ounces/198 grams) granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
¼ cup vegetable oil
1 ¼ cups buttermilk
1 ½ teaspoons vanilla extract
7 ½ ounces (213 grams/1 ½ cups) blueberries
Test Kitchen Techniques
Why This Recipe Works
One hundred percent whole-wheat muffins can often be dense, squat sinkers that nobody wants to eat. Our goal was to fix that problem. After combining two leaveners and incorporating ingredients with high amounts of moisture (buttermilk, eggs, and blueberries) and a mix of melted butter and oil with 100 percent whole-wheat flour, we were ecstatic to find our blueberry muffins as tender as they are. After a sprinkle of streusel on the top of the muffin, we now had a tender, slightly sweet whole-wheat muffin with that signature nutty, whole-wheat flavor.
Before You Begin
Do not overmix the batter. You can substitute frozen (unthawed) blueberries for fresh in this recipe.
Instructions
- Combine granulated sugar, brown sugar, flour, and salt in bowl. Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout; set aside.
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin, including top, generously with vegetable oil spray. Whisk flour, baking powder, baking soda, and salt together in large bowl. Whisk sugar, eggs, melted butter, and oil together in separate bowl until combined, about 30 seconds. Whisk buttermilk and vanilla into sugar mixture until combined.
- Stir sugar mixture into flour mixture until just combined. Gently stir in blueberries until incorporated. Using heaping 1/4-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with streusel.
- Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 20 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Remove muffins from muffin tin and let cool 5 minutes longer. Serve.
for the streusel
for the muffins
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