Whole-Wheat Blueberry Muffins

Name: Whole-Wheat Blueberry Muffins
Yield: Makes 12 Muffins
Ingredients: 3 tablespoons, granulated sugar; 3 tablespoons, packed brown sugar; 3 tablespoons, whole-wheat flour; Pinch, salt; 2 tablespoons, unsalted butter, melted; 3 cups (16 1/2 ounces/468 grams), whole-wheat flour; 2 1/2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1 teaspoon, salt; 1 cup (7 ounces/198 grams), granulated sugar; 2 , large eggs; 4 tablespoons, unsalted butter, melted; 1/4 cup, vegetable oil; 1 1/4 cups, buttermilk; 1 1/2 teaspoons, vanilla extract; 7 1/2 ounces (213 grams/1 1/2 cups), blueberries

Desserts or Baked Goods
Breakfast & Brunch

By Ashley Moore ･ Appears in Cook's Country August/September 2014, Cook's Country TV

Is it possible to create tender, light muffins using flavorful, healthy 100 percent whole-wheat flour? Common wisdom says no, but we weren’t convinced.

SERVES Makes 12 Muffins

TIME 1 hour

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