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 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.

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.

Whole Wheat Blueberry Muffins

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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.

• CourseBreakfast
• CuisineAmerican

Servings	Prep Time
10	20 minutes

Cook Time

25 minutes

Servings Prep Time 10 20 minutes

Cook Time 25 minutes

Whole Wheat Blueberry Muffins Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe 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. CourseBreakfast CuisineAmerican Servings Prep Time 10 20 minutes Cook Time 25 minutes Servings Prep Time 10 20 minutes Cook Time 25 minutes

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

Servings:

Units:MetricUS Imperial

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 a rack.

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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. Rating is done by clicking on the stars above.

Last Updated
July 8, 2016