Whole Wheat Blueberry Muffins
Recipe type: Breakfast, Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ C milk
  • ¼ cup vegetable or canola oil (you can sub applesauce, they wont rise as high but they're tasty)
  • ¼ cup local honey
  • 1 egg, lightly beaten
  • 1 cup plus 2 T all-purpose (AP) flour
  • 1 cup whole wheat (WW) flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup frozen blueberries (do not thaw)
  • Topping
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Cinnamon
  • ⅛ Teaspoon Nutmeg
  1. Preheat your oven to 400 degrees. Make sure this is accurate - every baker needs an oven thermometer
  2. Line or spray 12 regular muffin cups - be sure to spray the top, not just inside the cups
  3. Stir together the topping in a small bowl and set aside
  4. In your mixer, beat together the milk, oil (or applesauce), egg and honey until light - you cant overmix in this step
  5. In a separate bowl, combine your 1 C WW Flour and 1 C. AP Flour, baking powder and salt
  6. Add and fold the dry into the wet gently, barely stir this - the batter will be lumpy
  7. Add the 2T of flour to the frozen blueberry bag and toss well to coat
  8. Fold the blueberries in gently
  9. Fill muffin cups to the top and sprinkle on a bit of topping
  10. Bake 18-20 minutes - until a toothpick inserted in the center comes out clean.
  11. Let cool just a minute or two and remove from muffin pan to cool on a wire rack.
Recipe by Culinary Musings at http://www.culinarymusings.com/2012/07/whole-wheat-blueberry-muffins/