Whole Wheat Blueberry Muffins

It’s breakfast treat time for my wife. She’s a good wife and deserves it. This is a simplified version of several recipes with excellent results.


I started with batter of half whole wheat and added some brown sugar and cinnamon for a flavor pop and then some quick oats for texture. I topped with some chopped oats, cinnamon and butter.  The topping is optional. You could just go naked since these taste so good or a simple sprinkle of white granular sugar would also be nice.

Rating

 An excellent muff.

Notes: I used frozen blueberries but fresh should be fine. You could do 100% whole wheat flour but that would probably be too dense. This are a little denser then some bakery muffins.

Preheat oven on 375 convection. Prep muffin pan with either paper cups or cover inside with butter using wax paper.

 Mix all dry ingredients in a large bowl.

 Start topping: Chop 2 T of quick oats.

Add to 1/4 cup AP flour, 2T butter, 1/2 tsp cinnamon and 4 T brown sugar. Cut butter in with a large fork.

Mix wet ingredients: 1/3 cup each of oil and milk, 2 eggs, 1 t vanilla extract. Mix well then add to dry and mix well.

Add 2 cups of blueberries and fold in gently.

Fill muffin tin with dough to about 3/4 full.

Add optional topping, go naked or sprinkle with granular sugar.

Bake for 25 minutes then cool on rack.

Whole Wheat Blueberry Muffins
by September-27-2011

I started with batter of half whole wheat and added some brown sugar and cinnamon for a flavor pop and then some quick oats for texture. I topped with some chopped oats, cinnamon and butter. The topping is optional. You could just go naked since these taste so good or a simple sprinkle of white granular sugar would also be nice.
Ingredients

Dry ingredients

  • 3/4 cup AP flour
  • 3/4 cup Whole wheat flour
  • 3/4 cup Brown sugar
  • 2 t baking powder
  • 1 t salt
  • 1 t cinnamon
  • 3 T quick oats

Wet ingredients

  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 t vanilla

Optional toppings

  • 2 T butter
  • 1/4 cup AP flour
  • 4 T Brown sugar
  • 2 T quick oats chopped
  • 1/2 t cinnamon

Instructions
1) Preheat oven on 375 convection. Prep muffin pan with either paper cups or cover inside with butter using wax paper.2) Mix all dry ingredients in a large bowl.3) For topping : Chop 2 T of quick oats. Add to 1/4 cup AP flour, 2T butter, 1/2 tsp cinnamon and 4 T brown sugar. Cut butter in with a large fork.4) Mix wet ingredients: 1/3 cup each of oil and milk, 2 eggs, 1 t vanilla extract. Mix well then add to dry and mix well.5) Add 2 cups of blueberries and fold in gently.6) Fill muffin tin with dough to about 3/4 full.7) Add optional topping, go naked or sprinkle with granular sugar.8) Bake for 25 minutes then cool on rack.
Details

Prep time: Cook time: Total time: Yield: 10 muffins

Updated

September 27 2011

DrDan

Blog Redesign

I can be a pack rat sometimes. I hold on to things too long, I keep to much and I like a lot of links that gets me to where I want to go. Not so good for a blog. It was looking like a mess.

So it was time for a “fall cleaning” (that’s a very late spring cleaning) and a paint job.

Welcome to my refreshed blog, I hope you enjoy it.

A final note. I’m again working 60 plus hours per week and getting home after 7 pm. Med students are in full “bloom”  with lectures and I have several other projects that will take many hours. I will be back occasionally but I’m going into my fall “slow down” again.  I will try to post at least weekly.

Regards
DrDan

Updated

September 24 2011