For the whole wheat blueberry muffins

  • 1 egg yolk
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup maple syrup, honey, or a combination
  • 1 teaspoon vanilla
  • 7 tablespoons salted butter, melted
  • 1 cup whole wheat flour
  • 1/2 cup white flour
  • 2 teaspoons baking powder
  • a pinch of salt
  • 2 cups frozen wild blueberries

For the butter glaze

  • 3 tablespoons butter
  • 2 tablespoons milk
  • 1 cup powdered sugar


  1. Preheat the oven to 375 degrees. In a large mixing bow, whisk the egg yolk, egg, milk, maple syrup, vanilla, and melted butter together until smooth. Add the flours, baking powder, and salt and stir until just combined.
  2. Rinse the blueberries under cold water until the water runs mostly clear. Gently stir the blueberries into the batter. Scoop into a prepared muffin tin (I usually just spray the pan vs. using paper liners, and I use an old-fashioned ice cream scooper to scoop the batter in perfectly!) and sprinkle the tops with turbinado sugar if you want. Transfer the muffin tin to the oven.
  3. Bake for 20 minutes until the tops are springy when you touch them. Remove from the oven and allow to cool.
  4. To make the glaze, melt the butter in a small saucepan. Add the milk and stir until combined. Add the powdered sugar and whisk until you’ve gotten rid of all the clumps. If it’s too thin, add another 1/4 cup powdered sugar. The glaze should be smooth and glossy, but as soon as you remove it from the heat, it will start to harden. Drizzle the glaze over the muffins – it should set almost immediately.

Nutrition Facts
Serves 12
Calories Per Serving: 276
17% Total Fat 10.8g
19% Cholesterol 56.6mg
3% Sodium 67.7mg
15% Total Carbohydrate 44.2g
Sugars 31.5g
7% Protein 3.4g
6% Vitamin A 94µg
4% Vitamin C 2.5mg

You can find the full recipe here