These easy blueberry muffins are whole grain and get their fluffy, moist texture from whole wheat pastry flour, buttermilk, frozen wild blueberries, and coconut oil. Infused with a touch of cinnamon and sprinkled with Demerara sugar for some crunch! Best served slightly warm, these blueberry muffins can be stored in an airtight container at room temperature for about to 1 to 2 days.
¾cup (100 g)frozen wild blueberries or fresh blueberries
1tablespoon (16 g) demerara or turbinado sugar for sprinkling
Preheat the oven to 400°F (205°C) with a rack in the center position. Line a standard 12-cup muffin pan with liners, lightly grease with baking spray, and set aside.
In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt until combined. Set aside. In a separate medium bowl, whisk together the granulated sugar, melted coconut oil, and eggs until smooth. Add the buttermilk and vanilla extract to the sugar mixture and whisk together.
Pour the wet mixture in the dry flour mixture. Stir together with a spatula until the dry ingredients have just been absorbed. Avoid over mixing. Gently fold in the frozen wild blueberries (or fresh blueberries, if using) - if you start to see any blue streaks appear, stop mixing.
Using a spoon or ice cream scoop, divide the batter evenly among the muffin pan until each cup is about ¾ full. Sprinkle the tops of the muffins with demerara or turbinado sugar. Bake at 400°F (205°C) for 16 to 18 minutes, rotating the pan halfway, or until the muffins are lightly golden and domed and the tops spring back when gently pressed.
Allow the muffins to cool in the pan on a wire rack for about 5 minutes, then carefully remove them from the pan and place on the rack to cool. Serve lukewarm or at room temperature. Muffins can be stored in a Ziplock bag or in an airtight container at room temperature for about to 1 to 2 days - place a paper towel on the surface of the muffins to prevent gumminess during storing.
Tips for Success:
Baking Tip: Coconut oil is solid at temperatures below 76 degrees, I spoon mine into a measuring cup and microwave it at 10 second intervals until it reaches liquid state.
Whole wheat pastry flour is made from soft winter wheat and is lower in protein than all-purpose or regular whole wheat flour producing an extra tender and fluffy whole grain muffin. If you don't have it on hand, feel free to substitute white whole wheat flour or all-purpose in this recipe. Either will work.
I prefer using frozen wild blueberries as they are available year-round and have a more concentrated flavor (lower moisture level) than fresh or frozen regular blueberries. I also find that they lend themselves to better berry distribution.