Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins


  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 very ripe large bananas
  • 7 ounces fresh blueberries
  • 1 cup melted butter
  • 1 1/4 cup buttermilk
  • 1 large egg, lightly beaten
  • 1/2 cup light brown sugar
  • 1 teaspoon raw sugar
  • pinch of fine sea salt
  • 2 cups whole wheat flour


  1. Preheat oven to 350 degrees an line a muffin tin with paper or silicon cups.
  2. Peel bananas and mash them in a bowl. Set aside.
  3. In a large bowl, combine flour, baking powder, baking soda, salt and light brown sugar. Make a well in the center an add buttermilk, beaten egg, olive oil (or butter) and bananas. Combine until just mixed. Do not overmix! Add in blueberries and give a couple of stirs.
  4. Spoon batter into muffin cups until full and then sprinkle the tops with raw sugar. Bake for 20 – 25 minutes until golden brown.
  5. Let cool a few minutes in the pan and then transfer to a wire rack to cool completely.

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