Today we’re going back to the basics, and these Whole Wheat Blueberry Muffins are perfect for a quick breakfast or snack!
Since exercising social distancing, I’ve dabbed my feet in the baking section of our kitchen a lot more. Buckled down on my meal plans, organized my planner, and have been preoccupied with my never-ending list of things to complete.
But nothing does it for me than a whopping size, fluffy, moist and covered with butter, blueberry muffins with a cup of coffee.
For me, the ultimate blueberry muffins must not be too sweet, must be warm – preferably fresh out the oven, flavorful, and I must be able to enjoy it any given time of the day.
With that being said, here, we enter this picture-perfect homemade blueberry muffins with whole wheat flour!
WHY YOU’LL LOVE THESE BLUEBERRY MUFFINS?
These beauties are loaded with flavors from the fresh berries to the cinnamon which intensifies the flavor. Even our son who’s not a fan of berries ate two in one sitting.
We’ve tested this recipe with regular all-purpose flour, and again with equal parts of all-purpose flour and white whole wheat flour, and this recipe seems to be the favorite.
True and tested recipe! You’ll devour one or two for breakfast, and would want another one for snack or lunch. It’s that good!
These whole wheat muffins are perfect to pack for camping or a summer picnic. I hope you love these muffins as much as we do!
STEP BY STEP PHOTO GUIDE INSTRUCTIONS?
These blueberry muffins are delicious, and lean towards the healthier side too as they are made with white whole wheat flour and almond milk! Here’s what you’ll need to do and the ingredients that are added to make them so darn delicious:
White whole wheat flour. I wanted these blueberry muffins to be made with only whole wheat flour. It has more nutrients than all-purpose flour, although I’m not opposed to using all-purpose flour.
In a large bowl add the flour, salt, baking powder, cinnamon, and baking soda. Mix well and set aside.
You’ll find that the cinnamon will provide a depth of flavor similarly to the warmth you will get from baking a pie.
Vegetable oil. You don’t need a lot. Just about ⅓ cup will work.
In a mixing bowl, mix together the oil, sugar, and eggs. Mix until well combined. If making it Vegan consider substituting the eggs with applesauce or smashed bananas.
I used organic cane sugar because, in my opinion, it’s not as sweet, which means you have more control of the sweet flavor, and it is what we use on a regular basis in our home.
Granulated sugar will work too, if that’s your preference.
Add the dry ingredients to the wet mixture one cup at a time. Then add the almond milk.
Continue to mix until all of the ingredients are well combined. Do not over mix. You batter will see a consistency in the texture.
Fold in the fresh blueberries. I like to use fresh blueberries because they are not as “wet” as frozen berries.
Blueberries are loaded with antioxidants and fiber, which makes this whole wheat blueberry muffin even better for you.
Next, bake them at 375 degrees for 18-20 minutes.
Let them cool and serve warm with butter!
BLUEBERRY MUFFINS BAKER’S TIPS:
- Don’t over-mix. Stop mixing as soon as you see the ingredients are well incorporated. Over-mixing will make your delicious muffins tough or dense.
- Use an ice cream scoop to help fill in the cavity of the muffin pan.
- Size is optional. This recipe works in any size pan. I used a 2 ½ inch muffin pan. This recipe gave me 10 muffins. The smaller the muffins, the less time it takes to cook.
- Substitute the sugar with honey. You do not have to use sugar in this recipe, honey will work just as well. Be mindful it may alter the taste of the muffin.
WHOLE WHEAT MUFFINS VARIATIONS:
Though the recipe calls for two in half cups of white whole wheat flour, some recipes prefer to use equal parts with all-purpose flour.
You can use whole wheat muffins recipe by adding in banana, chocolate chips, nuts, oats, or whatever you’d like.
You can substitute the sugar for honey.
For extra moisture, add about ¼ cup of sour cream or plain yogurt such as Greek yogurt to the batter.
And if you love these homemade whole wheat blueberry muffins…
You must try them with this Labouyi Bannann (Haitian Plantain Porridge) for breakfast. Also, feel free to try more recipes such as this Oreo Cream Cheese Cookies for dessert, or this Healthy Pineapple Banana Smoothie for lunch, and also expand your breakfast collection with this plantain bread (plantain cake) recipe.
The flavor is in these blueberry muffins are equally leveled between the berries and the cinnamon. Suggested serving at room temperature.
Also, I would appreciate if could give it a star rating below!
Whole Wheat Blueberry Muffins
- 2 ½ Cups White Whole Wheat Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 tablespoon Ground Cinnamon
- 1 ½ Cup Almond Milk Or 1% Milk
- 1 Large Egg Room Temperature
- ½ Cup Organic Cane Sugar Or Brown Sugar
- ⅓ Cup Vegetable Oil
- 1 Cup Frseh Blueberries
- Preheat the oven to 375 Degrees.
- In a large bowl add the flour, salt, baking powder, cinnamon, and baking soda. Mix well and set aside.
- In a mixing bowl, mix together the oil, sugar, and eggs. Mix until well combined.
- Add the dry ingredients to the wet mixture. Then add the almond milk.
- Continue to mix until all of the ingredients are well combined. Do not over mix.
- Fold in the fresh blueberries.
- Bake the muffins at 375 degrees for 18-20 minutes.
- Let the muffins cool for 5 minutes before transferring them to a cooling rack. Serve warm with butter – Enjoy!