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Whole Wheat Blueberry Muffins

Course Bread & Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24 muffins
Calories 103kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup maple sugar (to use honey/maple syrup, see notes)
  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup blueberries, fresh or frozen

Instructions

  • Preheat oven to 350 degrees
  • In a large bowl, cream butter and maple sugar.
  • In a small bowl whisk milk, eggs, and vanilla until smooth.
  • Pour egg into butter and stir.
  • Add baking powder, salt, and cinnamon and mix well.
  • Slowly add flour and mix until fully incorporated.
  • Fold in blueberries.
  • Spoon batter in to lined muffin tins, filling 2/3 full.
  • Bake for 18-20 minutes, rotating halfway through.
  • Cool on a wire rack.
Notes
*If substituting honey or maple syrup for the maple sugar, increase flour by 1/4 cup.
*If substituting coconut oil for the butter, increase flour by 1/4 cup.
Nutrition
Serving: 1 muffin | Calories: 103kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 124mg | Potassium: 51mg | Fiber: 1g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 0.002mg | Calcium: 48mg | Iron: 0.4mg