Whole Wheat Blueberry Muffins
Ingredients
1 cup all-purpose flour
2 cups whole wheat flour or whole wheat pastry flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plain lowfat yogurt (I used coconut yogurt)
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 1/2 cups of fresh blueberries
Directions
- Adjust the over rack to the middle position and heat the oven to 375 degrees Celsius. Generously coat a 12-cup muffin tin with vegetable spray.
- Mix the flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Whisk the yogurt and eggs together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter. Fold in the blueberries.
- Use a large ice cream scoop or measuring cup to divide the batter evenly among the muffin cups. Scatter the topping over the tops of the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.
- Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
Notes
- From America’s Test Kitchen Family Cookbook