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Blueberry Muffins

Blueberry Muffins

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 34 minutes
  • Yield: makes 12 regular size muffins or 8 big bakery-style muffins 1x

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup coconut sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil (I used sunflower oil)
  • 1 cup blueberries
  • turbinado sugar (for the topping)

Instructions

  1. Preheat the oven to 400° F and line a muffin tin with paper liners or grease the cups.
  2. Combine the flours, sugar, baking powder and salt in a large mixing bowl and blend them together with a whisk.
  3. In a separate bowl, combine the egg, milk and oil, and beat with a whisk until frothy.
  4. Make a well in the center of the dry ingredients, then pour in the wet ingredients and mix with a wooden spoon until just incorporated.
  5. Lastly fold in the blueberries, gently.
  6. Use a spoon or an ice cream scoop to fill the muffin cups to 3/4 full.
  7. Sprinkle some turbinado sugar on the top.
  8. Bake for 20-25 minutes or until a cake tester into the center comes out clean.
  9. Let them cool on a wire rack.

Notes

They freeze well, well wrapped in plastic, for about a month. Warm them up in the oven, and they’re as good as fresh.

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