OK here’s the thing, I know I said the Zucchini Crunch Muffin Recipe was my absolute favorite muffin recipe, but this Blueberry Muffin Recipe competes with it.
They. Are. So. Good.
Bonus- they’re super quick to make.
Double bonus- they taste awesome made with Heritage Whole Wheat Pastry Flour making them a whole wheat treat that’s hard to resist.
2 large eggs
1/2 cup coconut oil
3/4 cup sugar
3/4 cup buttermilk
2 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups Sunrise Flour Mill Whole Wheat Pastry Flour (any of our flours will work)
1 1/2 cups blueberries
1/4 cup Heritage White Flour
2 Tbsp granulated sugar
1 Tbsp butter
Streusel topping - optional, but recommended :)
Prepare streusel topping, if using - Combine the ingredients until crumbly and the butter is completely incorporated. The mixture should be dry. Set streusel topping aside for later.
Heat oven to 375F and grease or line a muffin tin with paper liners
In a large mixing bowl, whisk together the eggs, oil, sugar, buttermilk, and vanilla until well combined.
Whisk in the baking powder, baking soda, and salt.
Then fold into the flour.
When the flour is almost completely blended, fold in the berries. Avoid overmixing.
Fill muffin cups ¾ full.
Sprinkle lightly with streusel mixture.
Bake for about 25 minutes, checking periodically, until muffins are slightly golden and a toothpick inserted comes out clean.
Cool slightly before turning the muffins out of the pan - avoid burning hands by grabbing them prematurely due to irresistible aromas.