Baking with NMC Episode 1: Whole Wheat Blueberry Muffins

Sift 283 grams of whole wheat flour to aerate it, adding back any whole wheat kernels that remain on top.

Add 213 grams of brown sugar to the sifted flour.

Add 0.5 teaspoon baking soda, 1 teaspoon baking powder, 0.75 teaspoon salt, and 0.5 teaspoon cinnamon to the dry ingredients and mix until combined.

In a separate bowl, mix 320 grams of buttermilk, 67 grams of canola oil, 1 teaspoon vanilla essence, and 250 grams of blueberries gently.

Slowly add the dry ingredients to the wet ingredients and whisk until combined, using a spoon if the batter is too stiff, being careful to keep the blueberries intact.

Scoop the batter into 12 parchment paper muffin cups placed in a muffin pan, filling them as much as possible.

Preheat the oven to 170 degrees Celsius before baking.

Bake the muffins in the preheated oven for 30 minutes until golden brown.

Remove the muffins from the oven and let them cool on a cooling rack for 5 to 10 minutes before serving.

Equipment Needed

Spice Level:

Dietary

Allergens