Whole Wheat Black and Blueberry Muffins

Follow our step-by-step guide on how to make Whole Wheat Black and Blueberry Muffins.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C) and give your muffin pan a warm hug with some butter to prevent sticking.

2. Step 2

   In a large mixing bowl, combine whole wheat flour, all-purpose flour, wheat germ, sugar, baking powder, salt, and a sprinkle of ground cinnamon.

3. Step 3

   Mix these dry ingredients together until they’re well blended, creating a delightful base for your muffins.

4. Step 4

   In another bowl, whisk together half-and-half cream and beaten eggs until they’re perfectly combined, creating a rich and creamy mixture.

5. Step 5

   Now, pour this luscious wet mixture into your bowl of dry ingredients and stir gently.

6. Step 6

   Remember, it’s okay if the batter is a little lumpy; we want to keep it light and fluffy, so don’t overmix! Next, fold in the fresh blackberries and blueberries with care, ensuring they’re evenly spread throughout the batter for bursts of fruity goodness in every bite.

7. Step 7

   Scoop the batter into your prepared muffin pan, filling each cup about two-thirds full.

8. Step 8

   If you have any empty cups, fill them halfway with water to help your muffins bake evenly.

9. Step 9

   Pop the pan into your preheated oven and let them bake for about 20 minutes.

10. Step 10

    You’ll know they’re ready when a toothpick inserted into the center comes out clean.

11. Step 11

    Once they’re done, let the muffins cool slightly in the pan before gently removing them.

12. Step 12

    Enjoy the delightful aroma and the anticipation of tasting your homemade berry muffins!.