Whole Wheat Blueberry Muffins with Buttermilk & Sparkling Sugar

For the Muffin Batter

Stir gently—just until combined. Overmixing toughens the crumb like a storm on the horizon

Ingredients

• 2 ½ Cups (283g) King Arthur White Whole Wheat Flour
• 1 Cup (213g) Brown Sugar, Packed
• ¾ Teaspoon Salt
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Cinnamon (Optional)
• 1 Cup (128g) Blueberries (Fresh, Frozen, Or Jammy Bits)
• 1 Teaspoon Vanilla Extract
• ⅓ Cup (67g) Vegetable Oil
• 1 ½ Cups (340g) Buttermilk
• 1 Tablespoon Cinnamon-Sugar Or Coarse Sparkling Sugar (Optional, For Topping)

Instructions

1. Preheat oven to 400°F. Lightly grease a 12-cup muffin pan or line with paper cups and grease the liners.
2. Weigh or measure flour accurately.
3. In a large bowl, whisk together flour, brown sugar, salt, baking powder, baking soda, and cinnamon. Stir in blueberries.
4. In a separate bowl, whisk together vanilla, vegetable oil, and buttermilk.
5. Pour wet ingredients into dry and stir just until combined.
6. Spoon batter into muffin cups, filling them full. A slightly heaped scoop works well.
7. Sprinkle tops with cinnamon-sugar or sparkling sugar, if desired.
8. Bake for 18–20 minutes until a toothpick inserted in the center comes out clean.
9. Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Prep: 15 min • Cook: 20 min • Wait: 5 min