100% Whole Wheat Blueberry Muffins Recipe

Heat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

Whisk the whole wheat flour and baking soda together so everything is evenly distributed.

In a second bowl, stir the buttermilk, honey, and egg until smooth.

Pour the wet mixture into the dry. Fold just until you no longer see dry flour; don’t overmix.

Gently fold in 1/3 cup blueberries, keeping the berries as intact as possible.

Divide the batter among the cups, then sprinkle the remaining 1/2 cup blueberries on top.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins rest in the pan for 5 minutes, then move to a rack to cool. Serve warm or at room temperature.