These whole wheat blueberry muffins are from Whole Foods Market. I added some lemon it give it a bit of a citrusy zing.
Keyword: Breakfast, Muffins
Author: Eva Bakes
2cupswhole wheat flour
¼cupvegetable or canola oil
½cupbuttermilkI used low-fat milk and added in 1 teaspoon of white vinegar and let it curdle
1 and ½cupsfresh or frozen blueberriesif frozen, do not thaw
coarse sugar for toppingoptional
Preheat your oven to 375°F. Generously grease or line a standard muffin pan and set aside.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, vigorously mix together the sugar and the oil until well blended.
Add the eggs, almond extract and lemon extract until well blended. Add in the buttermilk and mix well.
Slowly fold in the dry ingredients until a few dry streaks remain.
Fold in the blueberries (be gentle so you don't crush them) until no more dry streaks remain. Do not over mix the batter.
Evenly distribute your batter into your prepared baking pan, filling each well at least ¾ full. If desired, sprinkle some coarse sugar on top for a crunchy layer.
Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.
Leftover muffins should be stored in an airtight container and are best kept in the refrigerator and will last several days. They will start to get soggy overnight if you leave them at room temperature.Source: Barely adapted from Whole Foods