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Blueberry Muffins

adapted from The Boastful Baker
5 from 2 votes
Servings 12


  • 2 cups white whole wheat flour Trader Joe’s or King Arthur Flour are both good
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 cups fresh blueberries if using frozen, do not thaw first
  • 1/2 cup 8 Tbsp unsalted butter, softened
  • 1 cup turbinado sugar Sugar in the Raw
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 2 Tbsp turbinado sugar Sugar in the Raw for sprinkling


  • Preheat oven to 375 degrees Fahrenheit. Prepare your muffin pan for 12 muffins (line with paper liners or if you use silicone, you don’t have to do anything because they pop right out when they’re cool–that’s what I did).
  • In a large mixing bowl, stir together the flour, baking powder, and salt. Transfer 1 Tbsp to another mixing bowl and add to it the blueberries. Toss the berries lightly until coated with the flour mixture (this helps prevent them from sinking to the bottom of the muffins). Set aside.
  • In the bowl of a stand mixer, cream together the butter and 1 cup turbinado sugar. Beat for a few minutes until it is fluffy. Mix in the eggs, one at a time, until incorporated. Beat in the vanilla. With the mixer on low, add the flour mixture. Add the milk, mixing until just incorporated. Remove bowl from stand mixer and gently fold in the blueberries with a silicone spatula, being careful not to crush them.
  • Using a large cookie scoop, transfer batter to the prepared muffin cups, filling 3/4 of the way. If using silicone, place the pans on a metal cookie sheet. Bake for about 30 minutes, or until a toothpick inserted into the middle is clean when removed. Cool for at least 10 minutes before trying to remove from pans.