Whole Wheat Blueberry Muffins


This recipe makes 10 muffins. Blueberries can be substituted for raspberries or cranberries. I was contemplating adding dark chocolate chunks, because everything is better with chocolate! Recipe adapted from here.

  • 1 C Whole wheat flour
  • 1 C All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1/2 C Butter or margarine, softened
  • 3/4 C Granulated sugar
  • 2 Eggs
  • 3/4 C Skim milk
  • 1 C Fresh blueberries

In a large bowl, stir together the flours, baking soda, baking powder, and salt. In a medium sized bowl, cream the sugar and butter/margarine together. Beat in eggs, one at a time. Add the milk (if things look curdled, do not fear!). Make a well in the centre of the dry ingredients, and pour in the wet ingredients. Stir just to moisten, and fold in the blueberries. Grease the muffin tin (or use paper baking cups), and fill to the top. Bake for 25-30 min at 375F.


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