Whole Grain Buttermilk Blueberry Muffins

Hi everyone!  So y'all know I love blueberry muffins.  (If you don't know, just look at this post and this post.)  But, shocker-  I have never posted a traditional, whole grain blueberry muffin  😲!  Well, today is the day!

So what makes a good blueberry muffin?  Each bite has got to have the right taste and texture, which this recipe achieves.  Let me walk you through what makes these blueberry muffins delicious, while also making them healthy enough for everyday.

1.  Buttermilk

This stuff is amazing!  It makes these muffins moist and fluffy, while keeping out unneeded fat.  Don't have buttermilk on hand and don't feel like running to the store.  For every cup of buttermilk in a recipe, stir together a cup of milk with one tablespoon lemon juice or white vinegar.  Let that mixture sit for 5 minutes and boom-  buttermilk at your service!

2.  Extra Blueberries

Let's face it-  a blueberry muffin better have blueberries-  and lots of them.  That's why I add extra blueberries to these muffins.  It adds little pockets of natural sweetness to each mouthful.  Plus, since this recipe is packed with blueberries, which are naturally sweet, I was able to decrease the amount of refined sugar in the recipe!  Lastly, did you know that blueberries are good for your brain?!  Let's eat up y'all!

3.  Cinnamon

I love cinnamon 😍 !  ( Hello whole grain cinnamon streusel banana muffins!) It's flavor is warming, spicy, and sweet, all at the same time.  These flavor elements of cinnamon perfectly complement the juicy, sweet-tart blueberries, making each bite extra satisfying.

I hope you make these muffins this weekend!  Let me know if you do in the comments below!  I slightly tweaked this recipe to bring you today's recipe.

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Whole Grain Buttermilk Blueberry Muffins

• 2 1/2 cups of whole wheat flour
• 3/4 cup brown sugar
• 3/4 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. ground cinnamon
• 11/2 cups blueberries, fresh or frozen
• 1 tsp. vanilla extract
• 1/3 light-tasting olive oil
• 1 1/2 cups buttermilk ( or you can use yogurt)

1.  Preheat the oven to 400 degrees F.

2.  Grease the cups of a muffins tin.

3.  In a large bowl, whisk together all of the dry ingredients, including the blueberries.

4.  In a medium bowl, whisk together all of the wet ingredients.

5.  Add the liquid ingredients to the dry ingredients and stir until just combined.

6.  Spoon the batter into the prepared muffins tins, filling them up to the top.

7.  Bake the muffins for 18 to 20 minutes, until a toothpick inserted in the middle of of one of the muffins in the center of the pan comes out clean.

9.  After 5 minutes, transfer the muffins to a rack to cool.

10.  Enjoy, storing at room temperature for up to 3 days and freezing for up to a month.