Whole Wheat Blueberry Muffins

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

rating system 4

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.

prep muffin pan

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

mix dry ingredients

Mix all dry ingredients in a large bowl.

chop the quick oats

Start topping: Chop 2 T of quick oats.

cut butter into dry

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

mix wet into dry

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.

fold in blueberries

Add 2 cups of blueberries and fold in gently.

add to muffin pan

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

add topping

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

bake for about 25 minutes

Bake for 25 minutes then cool on rack.

Whole Wheat Blueberry Muffins
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 10
Ingredients
Dry ingredients
  • ¾ cup AP flour
  • ¾ cup Whole wheat flour
  • ¾ cup Brown sugar
  • 2 t baking powder
  • 1 t salt
  • 1 t cinnamon
  • 3 T quick oats
Wet ingredients
  • ⅓ cup milk
  • ⅓ cup vegetable oil
  • 2 eggs
  • 1 t vanilla
Optional toppings
  • 2 T butter
  • ¼ cup AP flour
  • 4 T Brown sugar
  • 2 T quick oats chopped
  • ½ 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 ¼ cup AP flour, 2T butter, ½ tsp cinnamon and 4 T brown sugar. Cut butter in with a large fork.
  4. Mix wet ingredients: ⅓ 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 ¾ full.
  7. Add optional topping, go naked or sprinkle with granular sugar.
  8. Bake for 25 minutes then cool on rack.

Last Updated
September 28 2014

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