Whole Wheat Blueberry Muffins
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Prep time: 
Cook time: 
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Serves: 12
 
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon grated nutmeg
  • 2 large eggs
  • 1 cup milk or cream
  • ⅔ cup sugar or packed light brown sugar
  • ½ cup butter, melted or ½ cup vegetable oil
  • 1½ cups fresh or frozen, thawed blueberries
Instructions
  1. Preheat the oven to 400 degrees F. Grease a standard 12-muffin pan or line with paper liners.
  2. In a large bowl, whisk together flours, baking powder, salt and nutmeg. In another bowl, whisk together butter or oil, milk or cream, sugar and butter or vegetable oil.*
  3. Add the wet ingredients to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. DO not over mix, the batter should not be smooth. Divide the batter among the muffin cups.
  4. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes or longer. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Recipe by In Good Taste at https://ingoodtaste.kitchen/whole-wheat-blueberry-muffins/