Soft Homemade Rye Flour Blueberry Muffin Recipe
This soft homemade rye flour blueberry muffin recipe is the only recipe you need! They are perfect for breakfast, brunch, or just for snacking.
Servings: 12 muffins
Equipment
Ingredients
- 1 cup rye flour
- 1 cup white wheat flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup canola oil
- ⅓ cup melted butter
- ½ cup milk
- ¼ cup plain greek yogurt
- 1 ½ cup fresh or frozen blueberries
Instructions
- Preheat the oven to 400 degrees.
- Start by mixing the dry ingredients in a small bowl. In a medium bowl, mix the wet ingredients.
- Combine the wet and flour mixture, but be careful not to overmix at this point. You will want to see tiny clumps in the batter. There is no need to use an electric mixer for this recipe, it can all be done by hand.
- Add in the blueberries and fold them with a rubber spatula into the dough. Be sure to scrape down the side of bowl to ensure everything is mixed well.
- Spoon batter into the prepared muffin cups- fill to ¾ the way full. Sprinkle with the demerara sugar.
- Move immediately to the preheated oven. Bake for 5 minutes then reduce the heat to 350 degrees. Continue to bake for another 10-13 minutes and check the muffins. I like to underbake the muffins just SLIGHTLY. The carry-over cooking after you remove the muffins will finish baking the muffins. I check with touch, it should feel just slightly under-baked in the center of the muffin. You can also use a cake tester, it should come out with a touch of the batter on it, just a touch!