Blueberry Muffins

100% whole wheat blueberry muffins using our organic Stardust and organic Sonora whole wheat flours for added nutrition. Great to make ahead and freeze! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Blueberry Muffins

Yield: 1 ½ dozen standard size muffins 

Ingredients:

200g BSM Stardust Whole Wheat flour

160g BSM Sonora Whole Wheat flour

3g baking soda

5g fine sea salt

250g cane sugar

300g buttermilk (room temp)

113g butter (melted)

2 large eggs (room temp)

120g sour cream (room temp)

40g mayonnaise (room temp)

12oz blueberries+ 20g flour

Zest of one large lemon

6g Fiori Di Sicilia extract (or combine orange and vanilla extract)

turbinado sugar (optional topping)

Preheat an oven to 400°F. Line a large cupcake pan with liners.

In a large mixing bowl or stand-up mixer bowl, combine both sugars and lemon zest. Massage the zest with your hand to release the oils into the sugar. Add the melted butter, eggs, and extract then whisk to combine. Combine the sour cream and mayonnaise together, then mix into the sugar mixture until fully incorporated.

In another mixing bowl, whisk the dry ingredients together. Fold the 20g of flour and blueberries until coated. Add the dry ingredient mixture to the wet ingredients in thirds, mixing on low each time. Fold the coated blueberries into the batter just until incorporated.

Disperse the batter evenly into the muffin liners about ¾ of the way full, and sprinkle turbinado sugar over the tops.

Bake for 22-24 min or until a toothpick comes out clean. Remove the muffins from the pan immediately, and allow to cool completely. Enjoy for up to 5 days at room temperature with coffee or tea!