Blueberry Whole Wheat Muffins

Blueberry Cake

Using our Low Sodium SeaSalt, these Blueberry Whole Wheat Muffins are not only good, but good for you!



Courtesy of The Fig & The Sage



  1. Whip the butter with sugar and lemon zest until smooth.
  2. Sprinkle with powdered sugar.
  3. Add whole wheat flour, baking powder and salt and mix until crumble consistency.
  4. Add milk, eggs and vanilla extract and mix until blended.
  5. Add the cranberries and mix with a spatula.
  6. Spray muffin pan with canola oil.
  7. Divide the dough into the muffin pan and bake at 375 °F for 40 minutes until golden.
  8. Cool on a rack.
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