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 a 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 is a little denser than some bakery muffins.
Other Blueberry Recipes You May Enjoy
Blueberry Cream Cheese Coffee Cake
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, 2 T 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 a rack.
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Whole Wheat Blueberry Muffins
Ingredients
Dry ingredients
- 3/4 cup AP flour
- 3/4 cup whole wheat flour
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons Quick oats
Wet ingredients
- 1/3 cup milk
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
Optional toppings
- 2 tablespoons butter
- 1/4 cup AP flour
- 4 tablespoons brown sugar
- 2 tablespoons Quick oats - chopped
- 1/2 teaspoon cinnamon
Instructions
- 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.
- 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.
- 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 a rack.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Becky
September 29, 2011 at 4:16 pmYummy!! I love blueberry muffins!