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 DrDan at 101 Cooking for Two 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

Comments

If you like a recipe, please leave a rating. If you have a food blog in a similar manor as mine, please leave a link to your blog. If your comment is spam, rude or obnoxious it will be deleted at my discretion. Keep it polite please. See Comment Guidelines for more information.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>