I love muffins. Who doesn’t love muffins? Do you favor the top of the muffin or the bottom? I’m a fan of the top.
Does anyone prefer the bottom?
These muffins are hearty because of the whole wheat flour and wheat bran. They’ll leave you feeling full and satisfied–a great way to start the day or get you through those mid-afternoon blues. Plus they are easily adapted. Don’t have blueberries? Throw in some blackberries or raspberries. Chopped apples would be great this time of year too!
Preheat oven to 375 degrees F and line 12 muffin cups.
Whisk dry ingredients in a medium bowl, set aside.
Using a mixer, beat butter and sugar on high until light and fluffy. Beat in eggs and vanilla until combined. With mixer on low, alternate adding flour and buttermilk (about half of each at a time). Fold in berries.
Divide into prepared muffin cups and sprinkle tops with turbinado sugar. Bake for 20-25 minutes, rotating halfway through.
I used frozen blueberries, straight out of the freezer!
Verdict: So good! I love the subtle texture from the wheat bran and the whole wheat flour..and then the nice crunch from the sugar on the top. Husband’s take: He swore these were the best muffins he ever tasted. Seriously! E of course scarfed them down too–they have “blue blues!” in them. Changes I would make: None are necessary. You could easily substitute any berry you wanted, though. Difficulty: Easy.