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Super Blueberry + Wholewheat Muffins

These blueberry wholewheat muffins are soft, hearty, and full of natural flavour, bursting with juicy blueberries, lemon zest, and gentle spice. Wholesome but never dense, they make an easy, comforting breakfast or snack.
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Prep Time 20 minutes
Cook Time 35 minutes
Course: Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 120 g AP flour
  • 120 g whole wheat flour
  • 3/4 tsp baking powder
  • 1/4 + 1/8 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 88 g butter
  • 140 g sugar
  • 40 g light brown sugar
  • Zest of 1 lemon
  • 2 tsp vanilla
  • 1 egg + 1 egg yolk
  • 135 g sour cream
  • 200 g blueberries + 60g for the top

Equipment

  • 1x large muffin tin

Method
 

  1. Preheat oven to 190℃/375℉. Line your large muffin pan with 6 large liners and lightly grease.
  2. Cream butter, sugars and zest on medium speed with a paddle until very light and fluffy, about 4 mins.
  3. Add in eggs, one at a time, and vanilla, and paddle together slowly until incorporated. Scrape the bowl well.
  4. Whisk together all the dries (flours, baking powder, baking soda, salt, and spices), and paddle half of this into the mixture until just incorporated.
  5. Follow with half the sour cream, then the remaining half of the dries, ending on the remaining half of the sour cream.
  6. Fold in the fruit (and white choc if using) until all mixed.
  7. Scoop about 140-150g of muffin batter into the liners (for blueberry variation top each muffin with about 10g more blueberry, and a sprinkle of sugar).
  8. Bake for about 30-35 minutes, until a cake tester comes out with just a couple of crumbs, and/or the internal temp reaches at least 205℉.

Notes

*I use soft red wheat in these muffins because it's a whole grain that’s naturally low in gluten and protein. This results in a more tender crumb, unlike hard wheat, which has higher protein and gluten, often making muffins denser and tougher. Spelt is also a great option here!