Blueberry Buttermilk Muffins


  • 3/4 cup whole-wheat flour
  • 3/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons wheat germ
  • 2 tablespoons brown sugar
  • 3/4 cup Darigold Buttermilk
  • 1/4 cup molasses
  • 1 tablespoon vegetable oil
  • 1 egg
  • 1 1/2 cups blueberries; if frozen, do not defrost


Line 10 muffin cups with paper liners or grease the pans lightly. In a large bowl combine the whole wheat and all purpose flours, cinnamon, nutmeg, baking soda and powder, salt, wheat germ and brown sugar. In a medium bowl lightly whisk together buttermilk, molasses, oil and egg.

Stir the buttermilk mixture into the dry ingredients just to moisten. Gently stir in blueberries; do not overwork the batter. Transfer to the prepared pans and bake in a 400° oven for 20 minutes or until the muffins test done.

Remove muffins from the oven and let cool for a few minutes before unmolding. Serve warm.


Makes 10 muffins.