A super simple go-to muffin recipe that pleases every time; a little bit of whole wheat flour adds a lovely nutty flavor but doesn’t make the muffins super dense. Switch out blueberries for other frozen fruit like mixed berries, cranberries, or even diced mango.
If you don't have any whole wheat flour on hand, use 2 cups all-purpose flour.
- 1 stick unsalted butter, at room temperature
- 1 Cup sugar
- 2 Teaspoons baking powder
- 1 Teaspoon vanilla extract
- ¼ Teaspoon salt
- 2 eggs
- 1 16-ounce bag frozen blueberries
- 1½ Cup all-purpose flour
- ½ Cup heavy cream
- ½ Cup whole wheat flour
Preheat the oven to 375 degrees F. Line a muffin tin with cupcake liners.
In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until smooth. Add the baking powder, vanilla, salt, and eggs, and then mix thoroughly. With the mixer running on a low speed setting add the all-purpose flour, then half of the cream. Once mixed in, add the whole wheat flour and the remaining cream and mix again until completely combined.
Fold in the blueberries with a rubber spatula until evenly spread throughout the batter.
Fill the muffin cups three-quarters full. Place in the oven until the muffins are cooked through and the tops are golden brown, 15 to 20 minutes.
Remove from the oven and cool in the pan until cool enough to handle. Serve warm or cool the muffins completely on a wire rack.