Whole-Wheat Blueberry Muffins

This week we have another guest recipe from library assistant Cindy:

I came across this recipe for Whole-Wheat Blueberry Muffins from The Complete Cook’s Country TV Show Cookbook while looking for a good way to enjoy this summer’s crop of blueberries.  As my family said, “they are delicious and full of blueberries”.  The recipe comes together easily and makes for a tasty breakfast treat.  I did add 1/4 cup of oatmeal to the streusel, for additional texture.  And to keep the berries from sinking in the batter, I tossed them with an additional tablespoon of flour before adding them.  Enjoy them warm from the oven.

(Makes 12 muffins)


  • 3 Tablespoons granulated sugar
  • 3 Tablespoons packed brown sugar
  • 3 Tablespoons whole-wheat flour
  • Pinch of salt
  • 2 Tablespoons unsalted butter, melted


  • 3 cups (16 1/2 ounces) whole-wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (7 ounces) 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
  • 1 1/2 cups (7 1/2 ounces) blueberries

For the streusel:  Combine sugar, brown sugar, flour, and salt in bowl.  Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout; set aside.

For muffins:  Adjust oven rack to middle position and heat oven to 400 degrees.  Spray 12-cup muffin tin, including top, generously with vegetable oil spray.  Whisk flour, baking powder, baking soda, and salt together in large bowl.  Whisk sugar, eggs, melted butter, and oil together in separate bowl until combined, about 30 seconds.  Whisk buttermilk and vanilla into sugar mixture until combined.

Stir sugar mixture into flour mixture until just combined.  Gently stir in blueberries until incorporated.  Using a heaping 1/4-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle evenly with streusel.

Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18-20 minutes, rotating muffin tin halfway through baking.  Let muffins cool in muffin tin on wire rack for 5 minutes.  Remove muffins from muffin tin and let cool 5 minutes longer.